Pot Pie

BY : PUBLISHED : December 12th, 2012 UPDATED: August 18th, 2021

There is nothing more tummy warming than a big slice of vegetable pot pie. This crowd pleaser does take a bit of time, but it is well worth it. I would recommend doubling the recipe and making four pies. You can freeze these for about 6 months!

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Pot Pie

David Sterkel
There is nothing more tummy warming than a big slice of vegetable pot pie. This crowd pleaser does take a bit of time, but it is well worth it. I would recommend doubling the recipe and making four pies. 
5 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 564 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 10-12 medium red potatoes
  • 1 large sweet potato
  • 2 Tablespoons of extra-virgin olive oil
  • 1 large onion, chopped (I like rough chops, you may prefer a fine chop)
  • 2 Tablespoons of minced garlic
  • 6 cups of diced vegetables of your choice (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, kale, etc.)
  • 1/4 cup of unbleached white flour
  • 4 cups of vegetable stock
  • 1/4 cup of nutritional yeast (optional)
  • 1 1/2 Tablespoons of adobo seasoning (or Mrs. Dash)
  • 1 teaspoon of dried thyme
  • 1 teaspoon of sage
  • 1 teaspoon of Italian seasoning
  • 2 cubes of vegetable bouillon
  • 1/4 cup of minced fresh parsley
  • Salt and freshly ground pepper to taste
  • 2 9-inch prepared pie crust
  • 1 cup of panko bread crumbs
  • Smoked Paprika for topping

Instructions
 

  • Cut the potatoes into sixths. Boil until fork tender, mash them coarsely leaving many large potato bites (you want that, trust me). Set aside until needed.
  • Preheat the oven to 350º F.
  • Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the garlic, adobo seasoning, sage, parsley, Italian seasoning and 1 cup vegetable broth. Reduce the broth by half. Add the bouillon cubes and the remaining broth, reduce by half. Sprinkle the flour into the onion/broth mixture. Add the nutritional yeast. Cook for a minute or two, stirring constantly until the liquid thickens.
  • Add the vegetables of your choice, to the potatoes and mix well. Add the parsley.
  • Add the onion/spice/ broth mixture to the potatoes. Mix well.
  • Spoon the finished mixture into 2 frozen 9” (or freshly made if you have the patience, I don’t). The mixture will heap over the top. Sprinkle with smoked paprika, salt and bread crumbs.
  • Bake at 350 for 45 minutes.
  • Allow the pie to sit for 20 minutes before serving.

Nutrition

Calories: 564kcalCarbohydrates: 96gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 885mgPotassium: 1820mgFiber: 11gSugar: 12gVitamin A: 22511IUVitamin C: 35mgCalcium: 112mgIron: 5mg
Keyword budget, carrots, fall, forks over knives, garlic, inexpensive, leeks, onion, pie, plant-based, pot pie, potatoes, red potato, sunday cooking, sweet potato, vegan, vegetables, veggies, winter
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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