Description
A comforting, plant-based pot pie filled with hearty vegetables and a creamy gravy, topped with a flaky, golden crust made from wholesome ingredients.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup vegan butter, chilled and cubed
- 3–4 tablespoons ice water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup diced potatoes
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a bowl, mix 1 cup flour and chilled vegan butter until crumbly, then add ice water to form a dough. Chill for 15 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion, carrots, celery, and potatoes for 8-10 minutes until softened. Add garlic and cook for 1 minute.
- Sprinkle 3 tablespoons flour over vegetables and stir for 1 minute. Gradually whisk in vegetable broth and almond milk until smooth. Add peas, thyme, salt, and pepper. Simmer until thickened, about 5 minutes.
- Roll out dough on a floured surface to fit a 9-inch pie dish. Pour vegetable mixture into the dish, cover with dough, and crimp edges. Cut slits in the top.
- Bake for 25-30 minutes until crust is golden brown. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.