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Awesome Veggie Pot Pie

What you need: 

Filling:
2 cups vegetable broth
1 1/2 teaspoons cumin
1/3 cup flour
1 cup carrots, chopped small
1/2 cup peas
1/2 cup corn
2 small potatoes, chopped small Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup margarine, softened
5 tablespoons water

What you do: 

1. Preheat oven 425 degrees F. For sauce, heat veggie broth in a pot until it starts to boil. Add cumin and lower heat to medium. Add flour slowly and stir until thickened. Lower heat to low and let sit.
2. To make crust, mix flour and salt together in bowl. Cut in margarine until dough looks crumbly. Stir in water. Roll dough into a ball. Divide in 1/2.
3. Roll out 1/2 of the dough until large enough to line a 9" pie plate. Roll out second 1/2 and set aside. Fill pie shell with veggies and potatoes.
4. Pour thickened broth over veggies and cover with top layer of crust, making sure to seal tightly. Cover outside edge of crust with foil. Remove foil 15 minutes before pie is done.
5. Put on middle rack in oven and bake for 30 minutes or until top of the crust has lightly browned.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

This was a good dinner.  I agree with previous posters that it could use more sauce.  The only other change I would make next time is to leave out the cumin, apparently I'm not a fan!

I was a little confused as to whether or not to precook the veggies, but it's not necessary.  I just thawed the frozen peas and corn and everything was well cooked.

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I made this last night for dinner and it was awesome.  I got nothing but wonderful comments.  I only had stone ground whole wheat flour and it didn't look very pretty but after it baked the texture was amazing.  I had to add extra water because of the type of flour I used.  I am definitely making this again.  SUPER YUMMY!!!!  :D

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This was great! It took the better part of an evening to make, but as a student, I will jump through hoops for a big home-cooked meal. I made the crust with corn flour instead, and that caused the dough to be really awkward when rolling it out. It tasted so good though, like a corn bread crust. Instead of 2 little potatoes, I used 1 big yam. I used the carrots, peas, and corn, but also added some broccoli. I'm not sure if I would do that next time.
When making the gravy, I could not thicken it with corn flour, and had to use regular flour. I always forget that flours are not all created equal, and can't be used to replace others in certain recipes.

Anyway, my vegetarian roommate, her vegetarian sister and my roommate's meat-loving boyfriend all loved it. Thanks for the recipe! :)

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First time to make a pot pie and it turned out pretty good. This recipe is very good and is a good base to change up the vegetables. Only that making the pot pie took long and was soo exhausting!

Potatoes cooked just right. Crust was easy to deal with - but ended up adding 2 c. water (~4 times amount suggested). Baked the bottom crust for ~ 4 minutes before adding the veggies and topping it with the other dough.

Other modifications:
Used whole grain spelt flour, only 1/2 c. light margarine, 1/2 c. diced carrots, and 2 large golden new potatoes (will reduce amount next time though). Added 1 clove minced garlic, 1/2 package (6-8 oz) hard tofu crumbles, 1/2 c. diced onion, one diced zucchini, 1 tsp celery flakes, 3/4 tsp thyme, 2 tsp marjoram, 1/4 tsp black pepper, and 5 pinches of rosemary.

Cooked vegetable broth for a very long time in order for it to thicken - added soy flour, but that didn't work (just made it gritty) so added some regular flour to thicken. Cooked onions and carrots in a skillet until carrots  looked more orangy but still somewhat firm.

Used a deep 8 1/2 in-diameter dish and couldn't really seal the pie crusts (top and bottom) but still turned out fine. Baked for 20 minutes covered with foil, then 8 minutes uncovered, then covered it again for 10-15 minutes. Once out of oven, let it sit 10-15 minutes, then sliced it.

Really enjoyed the tofu and carrots. Maybe next time add mushrooms instead of zucchini and mushroom gravy (though veg broth gravy was good too). Good herb flavor. Crust was tasty, though somewhat crispy/tough on bottom and difficult to cut.

To reduce prep time, maybe try the filling with tortillas or pocket style. Could try cauliflower which would pair nicely with the rosemary. Made alot of veggie filling, especially potatoes, which could lessen next time.

Sorry for long post... but overall a great pot pie recipe and will refer to next time!

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Anonymous

This pot pie IS awesome!  ;D I added some frozen green beans (defrosted) and celery and omitted the corn. I also subbed thyme and rosemary for the cumin. I loved it but I think it needs more broth - I like my pot pies to have "gravy" in them, you know what I mean? But the flavor is awesome. I suggest using a very deep pie plate - I used a regular one at first but I had to dump out the filling, remove the bottom crust, and start over with a deeper dish! No worries, I just had so much yummy filling that it wouldn't fit in my smaller plate!

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  A little nervous, as this was my first attempt at homemade pot pie, but it turned out great. The crust was straightforward, and turned out well.
  For the filling, I got a little creative and put in the following: one bag (14 oz.) of the California blend of frozen veggies, a half of a cup of "Beef-NOT!", a half of a cup of TVP, and probably 1/2 a cup of corn (it was the little bit left from another dinner). I prepared the Beef-NOT and TVP before adding it. I also used 1 cup of veggie stock with 1 cup of water for the liquid part.
  Overall, it turned out well. A little bland, this recipe could definitely be seasoned a bit more. A great "starter" for pot pie, as the inside can be anything on hand.

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