Vegan,  Vegetarian

Chickless Pot Pie

There is one thing that is true about Thanksgiving, you will always have LEFTOVERS. If you don’t feel like eating Thanksgiving for a whole week, it takes a certain amount of ingenuity to craft those leftovers into something new and fresh. One of my favorite ways to accomplish this task is with pot-pies. This recipe will walk you through how to make a delicious vegan-friendly pie and you can spruce it up with any leftovers from last nights feast! 

INGREDIENTS

  • 1 cup thinly sliced carrots
  • 1 cup frozen green peas
  • 1 cup small diced potatoes
  • 1/2 cup thinly sliced celery
  • 1/3 cup finely chopped onion
  • 1/2 cup butter substitute, such as Earth Balance
  • 1/3 cup unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • 1 3/4 cups vegetable broth
  • 2/3 cup almond or soy milk 
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  • 1 Hour 25 Minutes
  • 8 Servings
  • 425ºF
  • Vegan & Vegetarian

RECIPE

  1. Preheat the oven to 425 degrees F. 
  2. In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside. 
  3. In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. 
  4. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. 

Big thanks to Trisha Yearwood and The Food Network for the original recipe!