Veganizing Your Favorites, part 4 - Pot Pie!

Ok I have to be honest.  I didn't even really like pot pie growing up.  But my brother made this version for me last year, and I was converted instantaneously.  The flavors are so rich, so fresh.  The sauce is creamy and delicious.  It's full of veggies.  And I love anything doughy, so with a good pie crust... it was just meant to be.  I loved it so much that I had to go home and recreate it practically the next day. 

As we head into the colder months, this is the perfect filling, warm, comfort food to keep you cozy in the winter.  :)

Before going into the oven...

...and after.

Veggies!

Pot Pie

Ingredients:
1 big / 2 small red potatoes, cubed
1 C sliced carrots
1 C frozen green peas
1/2 C sliced celery
1/2 C frozen corn
1/3 C earth balance
1/2 C chopped onion
1/3 C all-purpose flour
1/2 t salt
1/4 t black pepper
1/4 t celery seed
1/3 t garlic powder
3 1/2 C vegetable broth
1 1/3 C soy milk
2 9" pie crusts

1.  Preheat oven to 375.

2.  In a saucepan combine veggies - potatoes, carrots, peas, celery, corn.  Add broth to cover and boil for 15 minutes.  Remove from heat, drain, and set aside.

3.  In the saucepan over medium heat, cook onions in margarine until soft and translucent.  Stir in flour, salt, pepper, garlic powder, and celery seed.  Slowly stir in vegetable broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside. 

4.  While pans are going, brush bottom of crusts with soy milk and bake for 5 minutes. 

5.  Combine veggie and sauce mixtures, place in bottom pie crust.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in top to allow steam to escape. 

6.  Bake in the preheated oven for 40-45 minutes, or until pastry is golden brown and filling is bubbly.  Cool for 5-10 minutes before serving.