Vegan Pot Pie Recipe

Pot Pie is a delicious comfort food that is also an everything but the kitchen sink dish. Perfect for families who are trying to empty the fridge or trying to find a way to get their kids to eat vegetables.

Ingredients

Dough

-1 ½ c BOBS unbleached all purpose flour
-¼ tsp salt
-2 tsp date sugar
-8 tbsp vegan butter
-4 tbsp ice water

Filling

-1 Butternut squash
-½ onion
-1 pack of frozen vegetables (any kind)
-1 tomato
-Fresh rosemary and thyme
-1 Bell pepper
-1 Can of coconut milk
-2 tbsp of cornstarch
-Vegan cheese (SO Delicious)

Seasonsings

-Sea salt
-Pepper
-Onion powder
-Cumin
-Liquid smoke
-Smoked paprika
-Olive oil

Preparation

1. First make the dough. Mix all the dry ingredients together in a bowl using your hand to mix in the butter until the mixture resembles a cornmeal texture. Mix in the ice water one tablespoon at a time and continue to hand mix in order to form dough. Keep adding water until the dough is combined but not sticky. Do not over work.

2. Separate dough into two balls and then flatten into disks. Wrap in parchment paper or saran wrap and refrigerate for an hour.

3. While the dough is cooling set your oven to the Low broil setting (or 400 degrees).

4. Dice the onion and butternut squash (peel the squash first). Place both on a baking sheet. Season with salt and pepper and then coat with olive oil. Broil on the low setting for 20 minutes.

5. Chop the bell pepper and tomato. Take the fresh herbs off the stem and give it a rough chop as well. Set the chopped ingredients aside.

6. Take the butternut squash out of the oven.

7. Sauté the squash and the other chopped ingredients with olive oil in a pan. Add the frozen vegetables (as much as desired). Pour in the can of coconut milk and about ¼ c of water. Season with salt, pepper, cumin, onion powder, and paprika to taste. Add about ⅛ tsp of liquid smoke. Lastly, add about 2 tbsp of cornstarch (to thicken sauce) and simmer on low heat.

8. Take the dough out of the refrigerator. Roll out each disk as thin as you can.

9. Take out 4 ceramic bowl baking dishes. Cut 4 circles out of one disk of dough and cover the bottom of each baking dish (stretch dough to cover the sides as well). Take a knife and make two small incisions into the dough at the bottom of each baking dish.

10. Place dishes in the oven and broil on low for about 5 minutes or until the dough is light brown.

11. Take dishes out of the oven. Pour the butternut squash filling into each bowl. Top with cheese.

12. Take the second disk of dough and cut out 4 circles and place them on top of each baking dish. Put a cube of vegan butter on top of each dish (optional). Broil on low again for 10 minutes (or until golden brown).

Let the pies cool for about 5 minutes and then ENJOY!

Tips

Like I’ve said in other recipes the broil function is different from baking. Be sure to check food frequently to avoid burning. If you do not have individual baking dishes feel free to make this one big pie. Feel free to substitute ingredients and seasonings based on what you have.