The very kind Kathryn of The Vegan Kat has not only written her own intro, but is sharing with us yet another fantastic recipe. Since the weather is getting weird not being very summery (yes, this is a word I am using) why not make a pot pie? Please welcome back The Vegan Kat and we thank her for her MANY posts! Do take a chance to search The Vegan Kat on VBU! to check them out; they’re always wonderful. Welcome back Kat!
I’m excited to be sharing another veganized version of a classic comfort food! There’s nothing better than a home cooked pot pie! Check out The Vegan Kat for more of my favorite recipes and my creative journeys. I’m also on Facebookand Twitter.
My mom used to make chicken pot pie while I was growing up and it was one of my favorites. It’s really easy to veganize and perfect for feeding a big group or bringing to a pot luck. It’s a crowd pleaser! I made it for a family gathering of vegans, vegetarians, and omnivores and everyone seemed to like it.
It also makes yummy leftovers the next day. You can make the filling and dough a day ahead of time if need be, and assemble it right before you bake it. This can help ease your work load if you’re cooking for a holiday or have family and friends over.
1 3/4 cups veggie broth
1/3 cup flour
1/2 cup soy milk
2-3 potatoes chopped (about 3 cups)
1 1/2 cups frozen pearl onions
2-3 stalks of celery
4 cloves garlic
1/2 yellow onion
1 8 oz pack of seitan
1-2 Tbsp vegan butter
1 1/2 cups frozen peas or mixed veggies
- Follow the directions from my pie crust post to make a vegan crust for the top of the pot pie. Since you only need a crust for the top of the pot pie and not the bottom, you can cut the recipe in half. Add fresh herbs into the dough if you like. Place the dough in the fridge while you prep the filling.
- Preheat the oven to 425°.
- Bring the veggie broth to a boil in a large pot. While you’re waiting for it to boil, peel and chop your potatoes into small pieces.
- Reduce the broth to a simmer. Whisk together the flour and soy milk and add it to the veggie broth. Whisk to combine.
- Add the potatoes and pearl onions to the stock and allow them to simmer while you prep other ingredients.
- Peel and chop your carrots. Chop your celery. Finely chop the shallots and onion and mince or press the garlic.
- Saute the shallots, onion, and garlic in a little vegan butter.
- Add the carrots, celery, shallots, onion, garlic, and frozen peas/veggies to the broth. Allow it to simmer for a few minutes. If the sauce doesn’t seem to be thickening enough, you can whisk up a little more flour in soy milk and add it to the broth. Add salt, pepper, thyme and rosemary to taste. Pour the filling into a casserole dish.
- Roll out the pie crust on a floured surface. It should be about 1/4 inch thick and a little larger than the shape of your casserole dish. Place the crust on top of the casserole dish. Fold over the edges of the dough and press them down crimping along the edge of the dish. Remove any excess dough.
- Poke some holes in the dough using a fork so steam can vent out.
- Bake the pot pie for 45 minutes – 1 hour until the crust is golden brown and the filling is bubbling. If the crust is getting too dark you can place tin foil on top during part of the baking process.