Veggie Pot Pie

Servings: 1 pie / Total Time: 1 hour

Ingredients

  • 1 cup carrots chopped
  • 1 potato peeled and cubed
  • ½ cup celery chopped
  • 1 cup frozen peas
  • ⅓ cup Earth Balance or other vegan margarine
  • ⅓ cup onion
  • ½ can green beans
  • ½ can corn
  • 2 cloves garlic pressed
  • ⅓ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery salt
  • 1¾ cup vegetable broth
  • ⅔ cup unsweetened plain almond milk
  • 2 unbaked pie crusts ( Sally's Baking Addiction)

Directions

  • Prep all your ingredients.
  • Preheat your oven to 425 F (220 C).
  • Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
  • Drain and set aside.
  • In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes.
  • Stir in the flour, salt, pepper and celery seed.
  • Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened.
  • Remove from heat and set aside.
  • Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
  • Add your boiled veggies to the 'sauce' skillet and mix gently to combine.
  • Add your filling into bottom pie crust.
  • Cover with top pie crust, seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.
  • Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
  • Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)