I wanted to make vegetable pot pie, but I didn’t have broth, peas, egg, or crust available. Was this possible? I turned to the Internet to find out.
Most of the recipes I found did call for eggs, or a fancy crust, but I got the general idea of what vegetables and spices go well in a pot pie. This recipe is an amalgamation of pot-pie formulas, with my own innovation for the crust.
It came out quite well! The crust was a bit weird in the making, but when baked tasted fine as an addition to the pie. I made these in brownie-pans, so they’re serving-size pies. 🙂 This is another freezer-food: one mini-pie, heated up, makes a great meal for one!
Note: I used butter to make the crust, which makes this recipe not vegan. You could use oil or other shortenings, but I don’t know if they’d work. The filling, however, is totally veg. 🙂
This recipe looks long and complicated, but it’s really easy and fairly quick, I swear!
The Pot-Pie Recipe:
Makes 6 mini-pies. Or pour into a regular pan for family dinner.
1-2 TB butter (or olive oil)
2 cloves garlic [crush/dice]
2 small leeks [slice]
1/2 onion [slice]
3 (small) or 2 (med/large) carrots [cube]
1 stalk celery [dice]
1/2 to 1 C of sweet potato [dice]
small handful green beans [dice]
1/2 a portobello mushroom (or button mushrooms) [dice]
1. Melt the butter/oil in a soup pot, then put everything above in pot and sauté, starting with the garlic and going down the list. When all veggies are satisfactorily sauteed, add:
1.5 C water (or more, it should not stick to the pan, but not be super-soupy.)
And bring to a simmer.
10 minutes in, add:
2-4 TB flour (I used amaranth flour)
Stir pot as necessary.
15-20 minutes in, add:
1/4 C fresh parsley [chop]
2 tsp thyme
Simmer 15-20min total, or until veggies are slightly tender (sweet potato and carrots should be about half-cooked when poked with a fork). It should be thickened up by now.
Turn off heat, and scoop mix into crust [see recipe below], using a slotted spoon (to prevent excessive soupy-ness).
For mini-pies: use brownie-bar pan, or muffin tins for itty-bitty-pies!
To eat now: Bake at 415 F, for 20+ minutes, or until all veggies are soft and crust is golden.
To eat later: Put uncooked pie straight in freezer overnight. Then carefully pry it out of the pan, pop the frozen pie in a freezer bag(if you need your baking dish back), and stick back in the freezer. When you’re ready to eat it: Bake straight from the freezer (in a baking dish of course) at 415 F for 30-40 minutes or until done.
-25 min chopping and cooking the vegetable on stove
-20 min prepping the crust
-30 min baking to eat them
Frankly, I was impressed! The flavors blended perfectly, and I got that mm-comfort-food feeling in my tummy. I’ve always loved pot pie. ^_^ Crust didn’t seem to be a problem – flavors of individual grains disappeared, and it just added a nice texture.
Haven’t calculated this one yet, but definitely reasonable. Most expensive item would be the mushrooms. (Could make that cheaper by using canned ones.)
Crust is classic, but optional. If you want crust:
(Requires basic pie-crust-making knowledge)
-about 1.5 – 2 C gluten-free flour mix. Recommended: golden quinoa (vs. red), amaranth, flax, and tapioca starch. Millet is bitter in flour and is not recommended.
-1/4 C cold/frozen butter [cut into little pieces]: work into flour like a regular pie crust.
-add oil as necessary for sufficient shortening (you can use all butter, but I like to do half/half to save money, and you can’t really tell the difference.)
-add a little ice water. The cold water and cold butter help the G.F. flours stick together better.
You’ll end up with a weird, wont-stick-together, un-rollable dough. That’s okay. Divide up (for mini-pies) into the baking tins. Using fingers, press the dough to the bottom and then up the sides. This is part is labor-intensive but not difficult. Pinch off extra dough. Fill crusts with filling. If you want a top crust, which is totally optional, then: press the remaining dough into a sheet against the side of a mixing bowl, and carefully slide it up into your hand, and then onto the face of the pie. (There’s no way to roll the dough, or pick up a sheet of it, so this was the best I could do. It could be a bit more practical to simply crumble the extra dough on top as a topping.)
-Then bake or freeze as per pie instructions.
-Use sweet potato, not yams. Yam flavor is too strong, and the point of the sweet potatoes here is as a replacement for the regular kind (but without all the starch). (In the store, sweet potatoes are a lighter potato-color, whereas yams are a deep orange-red. They’re the same shape.)
-Mushrooms are what give it that nice creaminess of a true pot pie. I’m not a mushroom fan, so I put relatively little, but feel free to put twice as much, or different kinds of mushrooms.
-I’ve only cooked this pie from-the-freezer so far, so the ‘eat now’ baking times are only best-guess. Proceed with caution.
-Each pot-pie recipe that I came across had exactly one green vegetable. Instead of green beans, try substituting: broccoli, peas, or asparagus.
-No need to have both leeks and onions, either compliments the potatoes, but I really like leeks.