Do you ever have one of those meals where you just can’t help but go for a second helping because it’s just so good? Well this vegetable pot pie did it for me!
I am just in love with this pot pie gravy! It is so rich and delicious that I just couldn’t help to scrape my bowl clean. I just couldn’t get enough!
Filled with tons of veggies…just the way I like my pot pie!
Vegetable Pot Pie
Adapted from The Pioneer Woman
- 4-5 tbsp vegan butter
- 1/2 cup onion, chopped
- 1 cup carrot,chopped
- 3/4 cup celery, chopped
- 3/4 cup broccoli, chopped
- 3/4 cup cauliflower, chopped
- 1 cup potato, peeled and chopped
- 1/3 cup spelt flour
- 2 1/2 cups vegetable stock
- 1/4 cup vegan white wine (I use Barnivore to check what brands of wine are vegan)
- 1/2 tsp black pepper
- 1/4 sea salt
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup almond milk
- 1 pie crust (you can either make your own from scratch or use a store-bought one, making sure its vegan. This crust recipe works well.)
Preheat the oven to 375 degrees.
In a large pot over medium-high heat, add the butter and allow it to melt. Then add the onion, carrot, celery, broccoli, cauliflower and potato. Cook for about 3-5 minutes, stirring occasionally.
Sprinkle the flour on the veggies and stir until combined and the veggies are coated. Cook for another 2-3 minutes.
Add the vegetable stock and wine and stir until mixed.
Next, add the sea salt, pepper, thyme and rosemary and stir to combine. Allow to cook for another 5-8 minutes to thicken.
Pour in the almond milk and stir until mixed and cook for another 5-7 minutes, or until it begins to bubble.
If the mixture seems to thin, add a little more flour to thicken. If too thick, add a little more stock to thin out.
Once it is thick and bubbly, remove from heat.
Pour the vegetable mixture into a large baking dish (I used a 2 1/2 qt sized dish).
Take your pie crust, roll it out on a floured surface and then place it on top of the baking dish. Press the dough to the sides of the dish. Use a knife and cut a couple small lines into the dough to allow the veggies to vent.
Place the baking dish on a large baking sheet and stick in the oven.
Cook for 25-30 minutes or until the filling is bubbly.
Once ready, remove from the oven and set aside for a few minutes to cool.
When slightly cooled, just cut, serve and enjoy!
*Recipe makes 4-5 servings*