Vegetarian Pot Pie Recipes

VEGETABLE POT PIE

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

VEGAN VEGGIE POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

VEGETARIAN POT PIE

Steps:

• Remove the puff pastry sheets from the freezer and let them thaw for 30 to 40 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place one puff pastry sheet on a work surface dusted with flour and use a rolling pin to flatten out any creases. Whisk the egg with a splash of water. Cut the pastry into 4 to 6 square pieces, place on the prepared baking sheet and brush with egg wash. Bake until golden brown and puffed, about 10 minutes. Repeat with the second sheet.
• Meanwhile, in a large pot or Dutch oven over a medium-high heat, melt the butter and add the onion, celery, carrots, garlic, salt and pepper and cook for 8 to 10 minutes, stirring occasionally, to soften everything.
• Stir in the mushrooms, tarragon and thyme and cook until the mushrooms are almost halved in size, 5 to 6 minutes. Add the sweet potatoes and the 1 tablespoon flour and stir to combine. Stir in the broth and let simmer until the potatoes are tender, 8 to 10 minutes. Stir in the cream and peas and cook until the mixture is nicely thickened. Remove from the heat.
• For each serving, scoop 8 to 10 ounces of the creamy pot pie mixture into a large bowl or onto a plate and top with one of the baked puff pastry pieces.