Pot pies stuffed with seasonal vegetables are the best. Easy to make and even easier to eat up, they come together quickly and have plenty of room for experimentation. This easy, healthier version topped with a buttery crust has become a go-to weeknight dinner in our house! —AS
SERVES 6
CRUST
2¼ cups (270 g) all-purpose flour
1 tbsp (12 g) sugar
1 tsp salt
½ cup (120 g) cold vegan butter or coconut oil
⅓–½ cup (90–120 ml) ice water
1 tbsp (15 ml) vegan butter, melted
FILLING
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 cup (160 g) chopped yellow onion
3 cups (475 g) frozen mixed green beans, carrots, corn and peas (or sub fresh!)
1 cup (150 g) cubed red potatoes (cut into
½” [1.3-cm] cubes)
½ cup (60 g) all-purpose flour
2 cups (480 ml) vegetable broth
2 bay leaves
1 tsp salt
½ tsp pepper
Preheat the oven to 400°F (204°C). Grease an 8 x 8-inch (20 x 20-cm) square baking dish.
FOR THE CRUST
Combine the flour, sugar and salt in a large mixing bowl. Cut in the cold butter with a pastry cutter or fork until small crumbs form and then add to the mixing bowl. Drizzle in the ice water, using a wooden spoon to stir the mixture together until a dough forms. Wrap the dough in plastic wrap and stick it in the fridge to chill.
FOR THE FILLING
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté until soft, about 5 to 7 minutes. Add the frozen (or fresh, if using) mixed vegetables and the potatoes, and stir to combine. Next, whisk in the flour and cook, stirring it into the vegetables for about 1 minute. Then whisk in the vegetable broth. Finally, add the bay leaves, salt and pepper, and simmer the mixture until thickened, about 10 minutes.
While the mixture thickens, remove the pie dough from the fridge and turn it out onto a lightly floured surface. Split the dough into two halves. Roll them out to about ¼ inch (6 mm) thickness and press half of the dough into the greased baking dish, being sure to cover the dish completely. Set the other rolled-out dough aside for the top layer of the pie.
Once the sauce has thickened, remove the bay leaves and toss them into the compost. Pour the thickened vegetable filling into the crust-lined baking dish. Carefully place the second crust over the top, using a fork or your fingers to press together the edges. Poke a few small holes in the top for steam to escape, using a fork or a toothpick. Brush the top generously with the melted vegan butter.
Bake the pie for 30 to 40 minutes, or until the crust is golden. Let it cool for 5 minutes before cutting and serving.
Leftovers last in the fridge for up to 1 week and can be frozen indefinitely.
Note: You can make the filling and crust ahead of time and just keep them separately in the fridge until you’re ready to cook.
*SEE PHOTO INSERT