Veggie Pot Pie

vegan, refined sugar-free, nut-free (potentially)

Adapted from a recipe by my mom!

I grew up adoring my mom's Chicken Pot Pie, so I was pleased to know that she has recently begun making it without chicken. It's a classic comfort dish that will pick you up on a brisk day. I've always been intimidated by making homemade pie crust, but the more I do it, the easier it becomes. If you're a pie crust novice as well, you can take a shortcut by using puff pastry (follow directions on package).

Serves: 6-8 / Prep time: 30 min / Total time: 60 min

Ingredients:​​
For the Filling:

• 3 Tbsp vegan butter                         
• 1/4 cup flour                                         
• 1 1/4 cups of vegetable broth (or vegetable bouillon plus water)*         
• 1 cup of soy or almond milk     
• salt** and black pepper, to taste
• 3 white or yellow potatoes, diced
• 2 bags of frozen mixed vegetables (peas and carrots work well)
• 1 bag frozen edamame

For the Crust:

• 1 1/2 cups (80 g) flour
• 3/4 tsp (4 g) baking powder
• 1/2 tsp (3 g) salt
• 1/3 cup (64 g) shortening or refined coconut oil
• 5 to 6 Tbsp (74 to 89 g) cold water or until ball forms

Directions:

1. In a large, deep skillet over medium heat, melt butter then blend in flour.  Add broth, milk, salt, and pepper.  Cook, stirring constantly until thickened.  Add vegetables and heat thoroughly.  Then pour filling into casserole dish, around 14" x 9".
2. Preheat oven to 400 degrees F and begin making the crust. In a large mixing bowl, mix flour with baking powder and salt. With a pastry blender or two knives, mix in shortening/coconut oil until crumbly.  Add a little water at a time, blending lightly until dough is just moist enough to cling together, and form into a ball.  Lightly flour a large cutting board and rolling pin, and roll dough out into a large rectangle. Carefully transfer crust to casserole and press edges down.*** Make a few slits in the center for steam to escape.
3. Place pie in the oven and a cookie sheet on the bottom rack to catch any overflow.  Bake until crust is golden and filling is bubbling, about 30 minutes. Allow to cool a few minutes before digging in!

​*​Using Better than Bouillon is a convenient way to make tasty broth. This "No Chicken" flavor is my favorite!

**You will probably need between 1/2 tsp and 1 1/4 tsp salt depending on how salty your broth/buillon is.
***It doesn't need to be perfect, and it's okay if you can't get it to stay in one piece. Then you can just lay the pieces over the casserole dish and call it "rustic pie crust"! I also like to experiment with making lattice work: Slice rolled out dough into long strips and then braid on top of pie! (See photos below)

Rustic pie crust :)

Lattice work: Not perfect, but all those edges get extra crispy!