Vegetable Pot Pie

 

Vegan Vegetable Pot Pie

          Recipe by: Emily Daniels

 

Pot Pie Filling:

            ~Enough to Fill 6 Pot Pie Crusts Using 5” x 1 5/8” Foil Pot Pie Pans~

 

2 Tbs Canola Oil

3 Cloves Garlic, Minced

¼ Cup Chopped Onion

¼ Cup Chopped Bell Pepper

1 tsp Basil

1 tsp Rosemary

1 tsp Oregano

1 tsp Sage

1 tsp Thyme

½ tsp Tarragon

2- 14.5 oz Cans Vegetable Broth (I used Swanson’s)

2- 16 oz Bags of Frozen Old Fashioned Vegetable Soup (I used Pict Sweet brand)

1- 14 oz Bag Frozen Chopped Broccoli (I used Pict Sweet brand)

1 Cup Cubed Portobello Mushroom Caps

¾ Cup Soy Milk

¼ Cup Corn Starch

 

Pie Crust:

            ~Makes 6 Pot Pie Crusts and Tops Using 5” x 1 5/8” Foil Pot Pie Pans~

 

5 Cups All Purpose Flour

1 tsp Salt

2 tsp Basil

2 tsp Thyme

2 tsp Rosemary

2 Cups Butter Flavored Crisco or Earth Balance Margarine Chilled and Cubed

+/-  1 Cup Ice Water

 

For the Pie Crust:

Combine the flour and spices in a large bowl. Cut in the chilled, cubed Crisco or Margarine until course. Add Water as needed until the dough forms a ball. Wrap in cling wrap and chill for 30 minutes to an hour.

For the bottom crust press a layer dough into each pie tin to a thickness of apx ¼ inch. Make sure that the dough extends fully to the outer rim of the tin and trim the excess.

For the top crust roll the dough out on a floured surface to a thickness between 1/8 and 1/4 inch. Using the opening of the pie tin as a guide, cut a slightly larger circle out of the dough. Once the pot pies have been filled, place the circle of dough on top of the pie and seal the edges to the bottom crust rim with the tines of a fork. Poke a hole in the center of the top crust of the pie to release the steam while it is baking. For this I used a plastic drinking straw, a clean pen or pencil would also work.

 

For the Filling:

In a small bowl combine soy milk and corn starch and set aside.

In a large stock pot heat the oil.

Add the garlic, onions, bell pepper, and spices to the pot and sauté.

Add the broth and vegetables and mix well.

Bring the filling to a boil stirring frequently and add the soy milk/corn starch slurry.

Stir until thickened.

Fill each pie crust to just under the rim and bake at 350 F for apx 30-35 minutes.

 

*For a browned crust you can brush the tops with margarine.

*If the edges of the crust brown too quickly you can cover them with tin foil.

*Be Careful the filling is VERY HOT when they come out of the oven.