Vegetable Pot Pie

You do not need meat to make a good pot pie. YOU DO NOT NEED MEAT TO MAKE A GOOD POT PIE.

That is all. Now try this recipe because I know you still don’t believe me.


1 tbsp butter
1 tbsp olive oil
salt and pepper
6 cups mixed vegetables
½ cup flour
¼ cup masala wine
½ cup vegetable broth
¼ cup non-fat milk

Pastry Ingredients:
3 cups flour
1 ½ teaspoon salt
1 teaspoon baking powder
½ cup shortening
¼ cup butter
½ cup ice cold water
1 egg, beaten + t tbsp water added

Start by preparing the pastry flour. If you have a Cuisinart, perfect – this will be easy. Add the flour, salt, baking powder, shortening, and cold butter into the Cuisinart and pulse until the shortening and butter are the size of peas. Add ice water in 2-3 tablespoons at a time, and pulse in between each time until a ball of dough forms.

Preheat oven to 375 degrees.

Mix and match any vegetables that you’d like to include in your pot pie. (Some of my favorites are onions, peas, carrots, mushrooms, broccoli, asparagus, and cauliflower.) Chop them up and sauté them in 1 tbsp butter, 1 tbsp olive oil. Add salt and pepper to taste. Once they’re cooked, add the flour, mix up and coat the vegetables. Then add the masala wine, stir and let simmer for about 5 minutes. Add the vegetable broth and milk, and let thicken. Remove from heat, add mixture to a large pie dish, or divide into four individual containers.

Remove pastry from freezer and roll out on a floured board. Cut into a large circle (I like to use a plate for this task. Just put the plate onto the dough, face down, and cut around it.) Roll the circle onto your rolling pin, and place over the vegetable mixture. Cut steam holes into your crust, brush with the egg/water mixture, place on a baking sheet, and bake for 45 minutes – 1 hour.

Remove when the crust is golden brown. I like to serve with basmati rice and a small mixed greens salad.



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