Recipes

Healthy Veggie Pot Pie

A hot steamy pot pie is one of the classic foods from most of our childhoods.  When my family went plant-based I realized how hard it was to find already prepared pot pies. I tested several recipes and finally found a winning combination that my guys really liked. It has the classic elements of a pot pie with a little twist of heat that comes from the cayenne pepper. This recipe goes together quickly and is great for those nights where nothing will do but comfort food. The fun thing about pot pies is that you can adapt them to the needs of your particular family, whether there are food allergies, etc. I am always looking for ways to make meal prep quicker since I don’t always have a lot of time to spend in the kitchen. So for this recipe, I use frozen vegetables and a pre-made crust. If you want to make this even healthier you could make your own crust and chop fresh veggies instead of frozen. I hope you enjoy this recipe as much as my family does. 

Step 1: Cut up the carrots, celery, and potato into bite-size chunks, bring water to a boil then add chopped veggies and cook for 15 minutes. Strain.

Step 2: While veggies are cooking, place bottom pie crust in pie pan and bake at 425°   for 5 minutes.  Set aside.

Step 3: Next, cut up the onion and garlic. Saute in a medium frying pan with non-dairy butter. When the onion is translucent, add flour and cook for a few minutes to eliminate the flour taste. 

Step 4: Add veggie broth, almond milk, and celery seed and stir until thick. 

Step 5: Add boiled veggies and the bag of frozen vegetables to onion and garlic filling.  Warm through. 

Step 6: Add soy sauce, cayenne, Herbamare, nutritional yeast and salt & pepper. 

Step 7: Pour the combined filling into the baked pie crust. Place the top pie crust over the filling and seal edges, Cut 3 slits in the top for the steam to vent. 

Step 8: Bake at 425° for 30 minutes or until golden brown and bubbling. 

 

Step 9: Let pot pie rest for 10 minutes before cutting into slices. 

Enjoy!

Veggie Pot Pie

Bambi Johnson
A delicious plant-based pot pie that is also the perfect comfort food.
Prep Time 30 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings

Ingredients
  

  • 1 Cup Carrots Chopped (Optional)
  • 1 Large Potato (Any Variety) Peeled & Chopped
  • ½ Cup Celery Chopped
  • 1 12oz Bag Frozen Veggies (Carrot, Corn, Pea Mix)
  • Cup Non-Dairy Butter
  • Cup Onion
  • 3 Cloves Garlic
  • Cup All-Purpose Flour
  • ½ tsp Pink Himalayan Salt Ground
  • ¼ tsp Black Pepper
  • ¼ tsp Celery Seed
  • Cup Vegetable Broth
  • Cup Unsweetened Almond Milk
  • 2 Unbaked Non-Dairy Pie Crust
  • Pinch Herbamare (Optional, see notes)
  • 1 tsp Braggs Amino Acids
  • Pinch Cayenne (Optional)
  • 1 tbsp Nutritional Yeast

Instructions
 

  • Cut up the carrots, celery, and potato into bite-size chunks, bring water to a boil then add chopped veggies and cook for 15 minutes. Strain.
  • While veggies are cooking, place bottom pie crust in pie pan and bake at 425°   for 5 minutes.  Set aside.
  • Next, cut up the onion and garlic. Saute in a medium frying pan with non-dairy butter. When the onion is translucent, add flour and cook for a few minutes to eliminate the flour taste. 
  •  Add veggie broth, almond milk, and celery seed and stir until thick.
  • Add boiled veggies and the bag of frozen vegetables to onion and garlic filling.  Warm through. 
  • Add soy sauce, cayenne, Herbamare, nutritional yeast and salt & pepper.
  •  Pour the combined filling into the baked pie crust. Place the top pie crust over the filling and seal edges, Cut 3 slits in the top for the steam to vent. 
  • Bake at 425° for 30 minutes or until golden brown and bubbling.
  • Let pot pie rest for 10 minutes before cutting into slices. 
Keyword Healthy Pot Pie, Plant-based Pot Pie, Pot Pie, Vegan Pot Pie, Veggie Pot Pie

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