Vegan Pot Pie

Ingredients

• Easy Vegan Pie Crust, double recipe (Prepare as a double recipe; divide the dough into two portions. Store-bought vegan pie crusts may be used instead.)
• 2 tbsp olive oil
• 1 small onion (Chopped.)
• 3 garlic cloves (Minced.)
• 0.333 cup all-purpose flour
• 2 cup vegetable broth
• 1 cup unsweetened almond milk
• 3 cup frozen mixed vegetables (Carrots, corn, green beans, and peas.)
• 1 large russet potato (Chopped into small chunks.)
• 8 oz vegan chicken or baked tofu (Cut into chunks; optional. The author notes that about 1 cup or a little more may be used if making vegan chicken from scratch.)
• 0.5 tsp salt (Or to taste.)

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   Prepare a double recipe of Easy Vegan Pie Crust and divide the dough into two equal portions.

3. 3

   Transfer one portion of the pie crust dough to a 9-inch pie pan. Press it evenly into the pan, trim away any excess, and place the lined pan in the refrigerator to cool while you prepare the filling.

4. 4

   Wrap the remaining ball of pie crust dough in plastic wrap and chill it in the refrigerator as well.

5. 5

   Heat the olive oil over medium-high heat in a large skillet.

6. 6

   Add the chopped onion and minced garlic to the skillet. Sauté for 1–2 minutes, until the onion is translucent.

7. 7

   Whisk the flour, vegetable broth, and unsweetened almond milk into the skillet.

8. 8

   Add the frozen mixed vegetables, chopped potato, vegan chicken or baked tofu if using, and salt.

9. 9

   Simmer the filling for 5–10 minutes, until the sauce thickens.

10. 10

    Pour the filling into the chilled, pie-crust-lined pan.

11. 11

    On a lightly floured surface, roll out the remaining pie crust dough and carefully place it over the filled pie.

12. 12

    Trim any overhanging dough, then seal the crust edges with a fork or your fingers. Cut a few slits in the center of the top crust.

13. 13

    Bake for 45 minutes, until the crust is golden brown.

14. 14

    Cut the pot pie into portions, serve, and enjoy.

Notes

The author suggests making the pie crusts ahead of time or using store-bought vegan pie crusts. The finished pot pie freezes well; cool it completely before freezing, either in slices or whole. A comment response suggests replacing the flour with a slurry made from approximately 3–4 tablespoons cornstarch and 5–6 tablespoons water for a gluten-free adaptation; this is an author-provided variation, not part of the primary ingredient list.

Nutrition per serving

• main dish
• vegan
• comfort food
• holiday
• baked
• vegetarian
• dairy-free
• egg-free