Fully Loaded Vegetable Pot Pie
This recipe can be adjusted to accommodate vegetables from any season of the year.
Sat, Nov 15, 2014 at 10:00 AM
In the autumn, when days get chilly and nights are downright frosty, it's a great comfort to make a piping hot meal that warms you from the inside out. This pot pie is a delicious dish for chilly fall and winter evenings. A crispy crust lines the top of a pot filled with fragrant, hot and thick vegetable stew. It is simple and quick to make, entirely vegan, and customizable with your favorite veggies! The recipe, inspired by Vegetarian Times, can easily be customized to feature the best vegetables from any season of the year, including asparagus and peas in the spring or green beans and tomatoes in the summer as well.
Gluten-free flour works great for this thin crust, and vegan butter, such as Earth Balance, gives it the same buttery flavor as favorite non-vegan dough recipes. The same gluten-free flour is used to thicken the stew. Use the vegetables here or, as the season shifts where you are located, use your favorite in-season vegetables.
Prep time: 40 minutes
Prep time: 30 minutes
Total time: 1 hour 10 minutes
Yields: About 6 servings
Fully Loaded Vegetable Pot Pie
Ingredients For Crust
- 1 cup cup-for-cup style gluten-free flour (I use multi-blend flour from Authentic Foods)
- 1/2 cup brown rice flour
- 1/4 tsp. salt
- 4 tbsp cold vegan margarine (I use Earth Balance)
Ingredients for the filling
- 2 tbsp olive oil
- 1 medium leek, chopped (white and light green parts only)
- 1.5 cups fennel bulb, chopped
- 2 large carrots, diced
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tbsp fresh rosemary, chopped
- 1 tsp ground black pepper
- 10 crimini mushrooms, sliced
- 2 tbsp cup-for-cup gluten-free flour
- 2 cloves garlic, minced
- 2 medium red potatoes, diced
- 2.5 cups low-sodium vegetable broth
- 2 small yellow squash, diced
- 1 head broccoli, cut into very small crowns
- 1 ear of corn
- For dough: In a large bowl or food processor, combine the flours and salt. Cut margarine into flour mixture until crumbly and evenly distributed.
- Add 3 to 4 tablespoons ice cold water, one tablespoon at a time, until the dough forms. Be careful not to overwork the dough.
- Form the dough into a ball, wrap in plastic wrap and set in refrigerator to chill.
- For filling: In a large skillet or pot, heat the olive oil. Add the leek, fennel, carrots and mushrooms, stir to coat with oil. Add the herbs. Sautee 5-7 minutes until just barely tender.
- Stir in the garlic and flour. Add the potatoes and broth. Bring to a high simmer, reduce heat to low, cover and simmer for 5-7 minutes.
- Remove the pot from heat and add in the squash, broccoli and kernels cut from the ear of corn.
- For pot pies: Preheat oven to 400 degrees Fahrenheit.
- Remove the dough from the fridge and let sit for one minute. Dust a work surface with a little gluten-free flour. Gently roll out the dough to about 1/8-inch thickness.
- Flip a ramekin over, place on dough, and gently press down to make a mark. Lay out and mark as many rounds as you need. Cut the marked rounds out of the dough with a knife, making them just slightly larger than the outlines you made with the ramekin. If you have a cookie cutter the same diameter as your ramekin, simply use that to cut out rounds.
- Fill your ramekins to the top with the pot pie filling. Gently place the dough rounds across the top. Press the dough around the sides of ramekin with a fork to seal the edges. Poke a few small holes in the center of the dough to let steam escape.
- Place the ramekins on a baking sheet and place in the center of the oven. Bake 30-40 minutes or until your dough is crispy and turning golden brown.
- Let cool 5-10 minutes before serving. Enjoy!
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