I decided on easy peasy because with a couple handy shortcuts you can have an all most entirely homemade pot pie. If you decide you want to go all the way, please find a crust recipe and use all the fresh veggies and herbs your heart desires! Mashed potatoes or even mashed sweet potatoes would pair deliciously with this pie. Using nice frozen veggies and pre-made store-bought crusts can save you some time and not cost you too much money like with most "convenience" foods. It's a wholesome meal and a perfect comfort food for that certain cozy day!
- 2 tablespoons vegan butter/margarine
- 4-5 cups frozen/fresh assorted vegetables-get creative!! Anything goes for a pot pie! For example I used a 4 1/2 cup assortment of:
- corn, carrots, green beans, peas, potatoes, lima beans, okra, celery, onion, broccoli, white beans, garbanzo beans, red peppers
- 2 minced garlic cloves
- 1/2 cup flour
- 2 teaspoons soy/tamari sauce OR 1 tsp salt*optional-or just salt to your taste. I use liquid aminos and I really enjoy its flavor.
- 2 tablespoons nutritional yeast*optional-it adds a hint of that nutty/cheesy flavor. Yum!
- 2-2 1/2 cups non-dairy milk-adjust to your desired thickness. I enjoy using unsweetened almond milk in this.
- 1 cup vegetable broth
- 2 teaspoons dry chopped onion
- 1/4-1/2 teaspoon cumin*optional-it adds a bit of that smokey, deep flavor. Omit if you don't like or have it.
- 2 store-bought pie crusts OR homemade pie crusts
If you find that you want your mixture to be thicker add a few teaspoons at a time of arrow-root powder to it or some cornstarch mixed with water. Continue until thick enough.
Preheat your oven to 400 degrees Farenheit.
Melt your butter or margarine in a large saucepan over medium heat. Add your assorted vegetables and saute, stirring quite frequently, for about 10-12 minutes.
Add the minced garlic and saute for another 5 minutes.
Sprinkle the flour over top of the vegetables and stir until they are well coated. Continue to cook for approximately 2 minutes stirring constantly.
Slowly pour 2 cups of your non-dairy milk over the vegetables and stir well. Add in your cup of broth and continue to stir until the sauce starts to thicken. Add in your spices and cook for another 10 minutes or so over medium-low heat. Stir often and adjust your temperature so the vegetables don't scorch and burn on the bottom. If the sauce isn't getting thick add your cornstarch or arrow-root.
Have your bottom pie crust ready in your pie pan, simply pour the vegetable mixture and then assemble the top crust. The box should have directions if you've never made a pie, don't be intimidated by the whole crust thing like I was for a while!
Place in your preheated oven and bake until the filling bubbles and the crust is a nice golden brown, anywhere from 20-30 minutes.
Remove and allow it to cool for 10 minutes before cutting and serving. We stuff our pot pies full of veggies and sauce so sometimes the pieces aren't picture perfect. If you want a very neat pie, just use the amount of mixture you need and save the rest as a snack, even laying that mix over some brown rice is delicious!
*Image courtesy Flickr creative commons.