Vegan Pot Pie

IMG_0388 (1)Happy Pi Day! This year I had a hard time deciding between a sweet pie and a savory pie. Ugh those decisions are always so tough :-p Originally I was going to do a savory pie for dinner and a sweet pie for dessert. I could bring the dessert pie into lab for pi day, but then I realized most of my group members would be at the ACS conference in San Diego so I settled on just one savory pie instead. Pot Pie!The thing about pot pies is you want the interior to be very creamy. In chicken pot pies this is usually accomplished by using milk and flour. I mimicked this texture by using a vegan rouxmade with Earth Balance butter, whole wheat flour and vegetable stock. I finished off the filling by adding potatoes, carrots, peas and broccoli stems. The pie baked up nice and golden brown.

Last Eric’s parents were here and we had a great time. We drove down to escondido to visit his Aunt, Uncle and cousins. I love hanging out with them. We also visited the San Diego wildlife park. Usually I’m skeptical of zoos because I don’t like seeing animals in confined areas for our viewing pleasure, but the wildlife park down there was great! Most of the animals had very large roaming areas since the park was on acres and acres of land. My favorite was seeing the meerkat family, the gorilla family and the lemurs.Wildlife park

Vegan Pot Pie
Print Recipe
Vegan pot pie with a crispy exterior and creamy vegetable filling.
Servings
8 slices
Servings
8 slices
Vegan Pot Pie
Print Recipe
Vegan pot pie with a crispy exterior and creamy vegetable filling.
Servings
8 slices
Servings
8 slices
Ingredients
Servings: slices
Instructions
  1. Preheat the oven to 350 F.
  2. Cut all vegetables into bite sized pieces.
  3. Roll one of the pie crusts on a flat surface and then transfer to glass pie pan.
  4. Smooth the pie dough with your hands and then dock the crust with a fork.
  5. Bring a large pot of water to a boil and add the potatoes. Cook until just tender, then drain and set aside.
  6. In a large saute pan heat the avocado oil and then add the onion, garlic and broccoli stems. Cook until the onions are translucent.
  7. Remove the onions and broccoli into a bowl and add the butter.
  8. When the butter is melted add the flour and 1/2 cup of vegetable stock to make a roux. Stir to ensure the flour doesn't burn. When the flour starts to golden pour in the remaining vegetable stock, salt and cider while whisking.
  9. Pour in the potatoes, frozen carrots, frozen peas, onions and broccoli and stir to combine.
  10. Pour the vegetable filling into the pie pan.
  11. Top the filling with the other pie crust and make three slices in the top of the pie with a knife for air to escape.
  12. Bake at 350 for 30 minutes.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.