This pot pie recipe is better than the TV dinner version for two reasons: it’s vegan and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try.
Yield: 6-8 servings*
Time: 1 hour
- large, heavy saucepan
- wooden spoon
- 2-quart baking casserole*
- rolling pin
- 1 T olive oil
- 6 c assorted vegetables, thinly sliced or diced. Some ideas:
– bell peppers
– green beans
- 1 clove garlic, minced
- ¼ c flour
- 3 c warm veggie stock and/or milk
- ½ t thyme
- 2 T fresh parsley, minced
- 1 t salt or soy sauce
- black pepper
- 1 recipe pie crust dough
Heat the oil in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper to taste.
Transfer vegetables to the baking dish.
Preheat oven to 400.
Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges. Slash the crust a few times.
Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.
* For a smaller version with a higher crust-to-filling ratio, cut all the incredients in half (except the pie crust) and make the pot pie in a pie plate.
This recipe is very flexible. You can use just one or two vegetables, or a whole assortment. You can make it chunkier by increasing the amount of vegetables, or saucier by increasing the amount of liquid. Experiment to discover your favorite recipe.