There is nothing better than homemade meals. Thanks to my Husband's desire to have Pot Pie, I get to share the recipe.
Filling Ingredients: 1 medium yellow onion (chopped) 1 large clove garlic (minced) 3 cups water 3 chicken-less bouillon cubes 1 tsp turmeric (more for desired color) 1 cup potatoes (cut into bite size pieces) 2 cups frozen mixed vegetables (peas & carrot) 1/4 cup unsweetened plain vegan milk (I used soy) 1/4 cup unbleached all-purpose flour 2 bay leaves Herbs, Sea salt & pepper to taste *optional: 1 cup soya chicken nuggets cubed
Instructions:
Preheat oven to 425 degrees 1. Add 2 Tbsp olive oil to a large pot over medium heat. Then add onion, garlic and potatoes with a pinch of salt. Cook until onions are soft – about 6 minutes. Add the bouillon cubes and combine.
2. Mix the flour to a 1/2 cup of water and whisk smooth. Then add the remaining water along with flour mix to the pot and stir. Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it's still too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken.
3. Add the frozen vegetables and cook for 4-5 more minutes. Make sure the potatoes are fork tender. Add salt and pepper to taste. Discard the bay leaves.
4. Divide into desired baking dish with or without a bottom crust. Place on a baking sheet to catch overflow and bake until crust is golden brown and the filling is bubbly (about 16-18 minutes).
Vegan Pie Crust Ingredients:
3 cup all-purpose flour
1/2 tsp salt
1/2 tsp sugar
8oz. butter flavored vegetable shortening (very cold)
1/2 cup + 1 Tbsp non-dairy milk (I used soy)
Instructions: 1. In a large (cold) bowl add all dry ingredients and whisk to combine. Cut the vegetable shortening into cubes and put into the flour. Use a fork to cut the vegetable shortening into the flour until you reach a crumbly texture. Drizzle the milk into the flour mixture and use the fork to combine. Mix until everything comes together to form a ball of dough.
2. Lightly sprinkle flour over a larger piece of parchment paper. Dump the dough and roll it out until you have a rough circle larger than the size needed.
3. Use the parchment paper to help flip the dough into the pie dish. Fill in holes with extra pieces and pinch the edges to form a pretty crust. 4. Divide into desired baking dish with or without a bottom crust. Place on a baking sheet to catch overflow and bake until crust is golden brown and the filling is bubbly (about 16-18 minutes).
Enjoy!