Vegetable Pot Pies

The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I’m assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that’s more up your alley, I’d suggest using a 9×13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

INGREDIENTS:
Dough:
1 C all-purpose flour
1/2 C whole wheat flour
1/4 tsp salt
4 Tbs cold Earth Balance margarine, cut into pieces
Filling:
2 Tbs olive oil (I used 1)
1 medium leek, white and green parts, chopped
1-1/2 C celery, chopped
2 large carrots, diced
8-oz mushrooms, thinly sclied
2 Tbs all-purpose flour
2 cloves garlic, minced
4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into 1/2″ cubes
2-1/4 C low-sodium vegetable broth
1 tsp poultry seasoning
2 Tbs creamy cashew butter (Optional. I left this out since I didn’t have any)
6 asparagus spears, cut into 1″ pieces
1/2 C fresh or thawed frozen peas
1/2 C fresh or thawed frozen corn kernels

DIRECTIONS:
To make the dough, whisk the flours and salt together in a bowl.  Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water.

Wrap in plastic wrap and chill while you make the filling.

To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.

Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.

Preheat oven to 400. Roll out the dough to a 1/8″ thickness. Cut into 8 4″ rounds. I used one of the bottoms of my tart pan since they happen to be 4″. Worked perfect.

Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.

Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.

Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Vegetable Pot Pies

 

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The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I'm assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that's more up your alley, I'd suggest using a 9x13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

Author: Epicurean Vegan

Ingredients

• Dough:
• 1 C all-purpose flour
• ½ C whole wheat flour
• ¼ tsp salt
• 4 Tbs cold Earth Balance margarine, cut into pieces
• Filling:
• 2 Tbs olive oil (I used 1)
• 1 medium leek, white and green parts, chopped
• 1-1/2 C celery, chopped
• 2 large carrots, diced
• 8-oz mushrooms, thinly sclied
• 2 Tbs all-purpose flour
• 2 cloves garlic, minced
• 4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into ½" cubes
• 2-1/4 C low-sodium vegetable broth
• 1 tsp poultry seasoning
• 2 Tbs creamy cashew butter (Optional. I left this out since I didn't have any)
• 6 asparagus spears, cut into 1" pieces
• ½ C fresh or thawed frozen peas
• ½ C fresh or thawed frozen corn kernels

Directions

1. To make the dough, whisk the flours and salt together in a bowl. Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water
2. Wrap in plastic wrap and chill while you make the filling.
3. To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.
4. Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.
5. Preheat oven to 400. Roll out the dough to a ⅛" thickness. Cut into 8 4" rounds. I used one of the bottoms of my tart pan since they happen to be 4". Worked perfect.
6. Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.
7. Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.
8. Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

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