Veggie pot pie.

I have no idea why, but I have been craving pot pie for over a week now. You’d think with hot temps outside, I’d stay away from recipes that call for using the oven. Wrong! Tonight I caved in and made this baby 🙂

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I know it’s not pretty and perfect, but it sure tastes perfect! This was my first time making a homemade pot pie. After looking at recipes for days, I finally decided just to throw my own recipe together. Most of the recipes called for chicken, chicken broth, and some type of shortening, so I opted for a more healthy alternative (and veggie of course).

Let’s jump into it! Start by preheating your oven to 425Âş F.

For the crust:
2 C of all-purpose flour
2/3 C of butter, cut (that’s 10 2/3 tablespoons of butter if you’re using sticks)
1 tsp salt
8 T cold water

In a large bowl, combine the flour and salt. A whisk works great for this!
Next, add in the cut butter. I found that using my hands to mix the dough worked better than a whisk or spoon.
Now, slowly add in the cold water, 1 tablespoon at a time. You should be able to now form a ball with your dough.
Split the ball of dough in half so that you can form two balls. Sprinkle flour on a large cutting board and your rolling pin.
Roll out the first ball of dough so that it’s slightly bigger than your pie pan. Lay the dough in the pie pan and press it into the sides. Trim excess dough. Once you’re done, place the pie pan in the refrigerator.
Lastly, roll out the second ball of dough and place it on some plastic wrap. Place a second piece of plastic wrap on top of the dough and fold the dough in to quarters. I then put the dough in my freezer to chill.

Time to start the veggies!

For the filling:
3 medium organic carrots
2 celery stalks
1/2 onion, chopped (I used 1/2 an organic red onion and it was excellent)
1 large garlic clove, minced
2 C organic vegetable broth
1/4 C organic unsweetened vanilla coconut milk
1/2 C frozen corn
1 C frozen peas and carrots
1 C frozen green beans
1 T coconut oil
3 T flour
1 bay leaf
salt and pepper to taste

The first thing I did was prepare my veggies. I minced the clove of garlic and chopped the onion, carrots, and celery.

Add 1 T of coconut oil to a medium sized pot and place it over medium heat. Once the coconut oil has started to heat up, toss in the minced garlic and onion. Cook the garlic and onion for approximately 3 minutes — just until the onion starts to become translucent.

Now, add the carrots and celery to the pot. Allow the veggies to cook until they start to become tender. Once the veggies are tender, add 2 C of organic vegetable broth to the pot, along with 1 bay leaf, 1/2 C frozen corn, 1 C frozen peas and carrots, and 1 C frozen green beans. Bring the mixture to a simmer.

Add the 1/4 C organic coconut milk to the mixture and stir. Lastly, add 3 T of flour slowly — it could be more or less, just keep an eye on it. Sprinkle salt and pepper to taste. Let the veggies simmer for another 2-3 minutes, or until the mixture thickens.

Remove the pie pan from the refrigerator and grab the remaining dough from the freezer. Fill the pie pan with the veggie mixture you just made, then layer the remaining dough on top of your “pie.” Press the dough together around the edges to seal.

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Bake at 425Âş F for 20-25 minutes, or until the pie crust turns a golden brown.

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I hope my pie crust instructions make sense. They made sense when I wrote them, but they may be a little confusing. If you have any questions, make sure to comment below.


// Karissa <3

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