Vegetable Pot Pie

One of my favorite indulgences is a beautiful pot pie. I only make one several times a year, but it is just a quintessential winter dish. It’s warm, comforting and perfect for a cold night. Since I am now a vegetarian, I needed to bulk up this pot pie with lots of vegetables. If you want to add protein, I can definitely see lentils or small blocks of tofu in this dish. But, it also tastes fantastic on its own.

Use your favorite root vegetables or other frozen vegetables that you may have on hand. I used sweet potatoes and a small red potato, but I also think that butternut squash and parsnips would also work well.

Vegetable Pot Pie

2 pillsbury pie crusts (or your favorite)
4 cups of a combination of diced sweet potatoes, red creamer potatoes, and carrots
2 cups of a combination of chopped broccoli (nuked in microwave), corn, and peas
1 cup of onion, diced
2 cups of vegetable broth (enough to cover the vegetables)
1 tablespoon of coconut milk
herbs de provence
black pepper
3 tablespoons of whole wheat pastry flour

Preheat oven to 420 degrees.

Saute onion over medium heat with about 1 tablespoon of EVOO until translucent. Add potato and carrot mixture and about 1/4 teaspoon of herbs de provence and cook until tender. Add about 3 tablespoons of flour and mix through.

Once flour is mixed through, add vegetable broth and bring to a boil. Once boiling, bring down to low heat (add frozen veggies) and simmer until mixture is thick. When simmering, mix through the frozen veggies. You may need to add a little more flour to thicken the broth to your liking. Season with salt and pepper to taste.

Roll out 1 pie crust and place over a preferably glass pie dish. Add mixture to pie crust and take the other pie crust and place over the mixture, cutting off any excess crust that hangs over the dish. Seal the edges and then bake in the oven until crust is golden brown. About 15 – 20 minutes.

We served the pot pie with sauteed brussel sprouts (a little apple cider vinegar, maple syrup, salt, and EVOO). Although the pot pie isn’t the prettiest dish, it sure tasted good!

On a side note, my fiance also discovered that the brussel sprouts stalk is like a medieval weapon. Rest assured, no brussel or woman was hurt in this representation

Other posts you may enjoy:

1. Spring Vegetable Soup
2. Revamped Chicken Pot Pie
3. Simple Sustenance- Curried Vegetable Soup
4. Simple Sustenance-Country Vegetable Soup
5. Spinach and Veggie Torte