Mom's Vegan-Style Pot Pie
Not one to buy what she could make better, Mom made delicious pot pies that those frozen ones never came close to imitating. Her crusts, always light and flaky, made her pie fillings even more flavorful and enticing. Try these as a pot pie (double crust) or replace the top crust with mashed potatoes for a vegan version of Shepherd's Pie.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course dinner, Main Course
Cuisine American, British
Servings 8 servings
Calories 581 kcal
Ingredients for Crust
- 3 cups whole wheat pastry flour or white whole wheat flour
- 1½ cups vegan butter chilled and cubed
- 1 tsp fine sea salt
- up to 1 cup ice cold water
Ingredients for Filling
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup celery chopped
- 2 cups vegetable broth use beef flavored, if desired
- ¼ cup corn starch (substitute ⅓ cup whole wheat flour, if desired)
- 1 cup oat milk or other plant-based milk
- 4 cups frozen mixed vegetables or fresh, if desired
- 2 cups potatoes cubed,
- 2 cups seitan cubed, or use tofu or favorite meat substitute
- 1 tsp celery salt
Instructions
In the bowl of a food processor, combine flour and salt. And cubed butter.
Pulse a few times until pea-sized pieces form.
Slowly add 1 tablespoon of water at a time.
Pulse and continue to add water until the dough forms a ball.
Divide into 2 balls. Wrap in non-stick paper or plastic wrap and chill in the refrigerator while you make the filling
Make the Filling
In a large skillet, heat the olive oil. Add the onions, celery, and garlic. Saute until softened and onion is translucent.
Whisk the broth, oat milk, and corn starch together in a bowl. Add to the skillet and mix.
Add the mixed vegetables, potato, and seitan. Simmer about 5-10 minutes until the sauce thickens.
Assemble the pies
Preheat oven to 400°F.
Roll out pie crusts, one at a time and cut to the size of your pan. When making individual pies, you can either cut each from a large pie sheet or divide into smaller balls and roll out separately.
Press one crust into each individual pan. If making one large pie, this will be half your total pie crust.
Divide filling between the individual pies or when making one large, add all the filling to the bottom crust.
Roll out top crust and top each pie with the crust. Seal along the edges and flute, with your fingers if desired. Alternatively, use a fork to seal the edges.
Cut slits or shapes into the middle of the top crust to allow steam to escape.
Bake for 25-30 minutes for individual pies or about 45 minutes for large pie. It's done when the crust is golden brown.
Serve while hot.
NOTES
- Whole grain flours require more water than all-purpose refined. Also, the overall humidity will affect the amount of water needed. Adjust accordingly.
- Ensure your vegan butter and your ice water are as cold as possible. This helps ensure a flaky crust.
- Another secret to a flaky crust is not to overmix your dough. It should resemble coarse sand or fine gravel.
- Use only as much water as is needed to bring the dough together. Too much water makes a sticky dough.
- If you don't have vegan butter, cold (solidified) coconut oil substitutes well.
- This makes a 9" pie or about 8 individual pies. Adjust to the size of your pie plates.
- If you have extra pie crust dough, wrap it and keep it in your freezer until you are ready to make your next pie.
Calories: 581kcalCarbohydrates: 62gProtein: 18gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 1mgSodium: 1311mgPotassium: 668mgFiber: 11gSugar: 2gVitamin A: 6438IUVitamin C: 22mgCalcium: 77mgIron: 3mg
Keyword Easy to Bake, easy to make, Healthy, Pot Pie, seitan, vegan