Vegetable Pot Pie

For me, the hardest part of transitioning to a vegan diet is missing foods with full and hearty tastes. I recently caught a whiff of a chicken pot pie that my friend had baked. As soon as the aroma hit my nose, my mouth immediately started watering. There is something so pleasant and comforting about the smell of a buttery pot pie baking in the oven. I set out to find an alternative that would fit Dru’s dietary restrictions, but still be just as warm and “creamy” tasting.

Your family won’t think twice about the fact that this meatless-wonder is packed with vegetables because the traditional pot pie taste is still very much intact. Another upside of this vegetable pot pie is that the crust is only over the top of the pie–still giving you that flaky golden brown crust without the guilt of overdoing it on the carbs.

pot pie

I’m telling you, this thing is good. So good that I wasn’t able to get a photo of it right out of the oven because we had already dug in! Seriously, I can’t resist the smell of a good pot pie…Mmmm…

Pot pie 2

Vegetable Pot Pie

Ingredients

  • 1/2 T Oil
  • 1/2 Yellow Onion
  • 4 Medium Sized Carrots
  • 2/3 Cup Spinach/kale
  • 2 T Butter
  • 3 Medium Potatoes
  • 2 Stalks of Celery
  • 1/2 Can of Corn
  • 1/3 Cup Flour
  • 1-1/2 Cups Vegetable Broth
  • 1/2 Cup Milk (we use unsweetened rice milk, but almond milk would also work)
  • 2 T Poultry Seasoning
  • 3/4 Cups Frozen Sweet Peas
  • Salt and Pepper to Taste
  • 1 Sheet of Puff Pastry Crust.

Instructions

  1. Finely chop the onion and carrots. Cut the spinach into ribbons.
  2. Sauté the onion, carrots and spinach in oil for 5 minutes.
  3. Add the butter, chopped potatoes and celery. Cover and cook on medium heat for 5-7 minutes.
  4. Remove the lid and add the drained corn.
  5. Mix the flour into the vegetable mix and stir until completely combined.
  6. Pour in vegetable broth and milk, stirring for a few minutes until there are no lumps of flour.
  7. Bring the mixture to a simmer. The ingredients will begin to thicken after about 5 minutes.
  8. Add the poultry seasoning, salt & pepper, and frozen peas, then remove from the heat.
  9. Spray your baking dish and pour in the mixture. Cover with the thawed and rolled puff pastry crust, cutting several small slits._I use a casserole dish that is just under 9x13._
  10. Bake at 375 for 25-30 minutes, until the crust is a golden brown. Check on your pot pie regularly as the cooking time will vary depending on the type of crust you used.
  11. Let it cool and dig in!
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A few of tips for feeding the itty-bitty foodies out there:

1. Cut your carrots as thinly as possible- Dru will gobble this up, but the overall texture is better (and yes, he notices my laziness) if there are not big carrot chunks.

2. Don’t peel the potatoes – Potato skins contain a significant amount of nutrients, why get rid of those?

3. Add more poultry seasoning- If you don’t think your family will be crazy about completely eliminating the meat, add a bit more seasoning to give it that extra kick, while still keeping it meatless.

pot pie 4

The recipe here also adds mushrooms and bell peppers to the mix. It also suggests using Pepperidge Farm puff pastry crusts because they are actually vegan! This recipe is easily made completely vegan if you also use vegan butter, and non-dairy milk.

 

1 Comment

  1. by MJ on May 10, 2016  2:36 am Reply

    I have to try this recipe for chicken pot pie! It looks delicious and healthy. Thanks Lauren!

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