I had a blissful, wonderful much needed day off. After two weeks straight of working my various jobs I finally had a day in which I could do nothing. I went to yoga, I went grocery shopping , I watched a whole lot of tv and I made a really delicious dinner. Pot pie has to be the ultimate comfort food. I honestly can’t think of anything more comforting than flaky pastry, creamy piping hot veggie filling and spices. It’s been miserable, rainy and cold this week so these were the perfect dinner. Also, Monday was Pi day and I felt I just had to make pie of some kind!
The great thing about these pot pies is that they’re individually sized, made in a large muffin tin. I got the idea from The Baker Chick and veganized it. Taking out the chicken, using soy milk, vegan butter and veggie broth, changing up some measurements and spices etc. I do use the simple pie crust recipe she lists, it’s fool proof pie crust and I’ve blogged about it before here. So to make these delicious pot pies you can put together whatever variation of veggies your heart desires. I chose carrots and green beans and of course you need some potatoes and onions.
I added the last of my dried tarragon and some of my dried rosemary. Which means that gardening season needs to arrive soon, I’m running out of all the herbs I dried from my garden this past fall! This recipe is a guaranteed hit with even your most meat eating friends. It’s a little salty, a little creamy, it’s got flaky pastry and onions sauteed in vegan butter. What more can you ask for?
The only challenge with these is waiting for them to be cool enough to eat!
Vegan Veggie Pot Pies
- 3 3/4 cups flour
- 2 tsp salt
- 3/4 cup plus 3 tbl vegetable oil
- 3/4 cup plus 1/2 tbl ice water
- 1 tbl olive oil
- 1 cup carrots chopped
- 1 cup green beans chopped
- 1 cup potatoes chopped
- Vegetable broth (to cover)
- 1/3 cup diced onions
- 1 clove garlic
- 1/4 cup flour
- 1/4 cup soy milk (I chose to use soy because I didn’t want the flavour of coconut milk)
- Salt and pepper to taste
- 1 tbl dried tarragon
- 1 tsp dried rosemary leaves (diced)
To make the pie crust combine the flour and salt in one bowl and the ice water and oil in another. Create a well in the dry ingredients and add the wet to the dry. Mix with a fork until a dough forms. Split the dough into two large pieces and roll it out on a well floured surface. Split each half into six smaller pieces.
Pre-heat the oven to 425 and grease a large muffin tin. Put the dough into the muffin tins to create the bottom crust.
For the filling saute the carrots, green beans and potatoes in the olive oil over low to medium heat for a couple of minutes.
Cover with vegetable broth and put the lid on the pot. Allow it to boil for 15min. After 15min strain the broth into another bowl and set the vegetables aside.
In a small sauce pan melt the margarine and saute the onions and garlic, add the flour, cook for a minute more and add the milk. Add this mixture to the broth and stir to combine.
Add the vegetables.
Scoop the filling into the prepared pie crusts and use the remaining dough to top the pies, folding the edges to create a crust. Poke holes in the top of each mini pie.
Bake for 30-35min until the crust is golden brown.