Vegetable Pot Pie

Raw veggies are great for the most part, but every now and then we crave something warm. It’s been a long day, and we need something that reminds us of home, something that reminds us of Mama’s cookin’ – we need comfort food! This recipe is both vegan and gluten-free, making it a delicious dish for everyone in the family!

These pot pies are also freezer-friendly. Make some on the weekend, and freeze a few for a heat-and-eat weeknight meal. Just pop it back in the oven for 20-30 mins to heat it up!

Dough

• 1 ½ cups all-purpose g-free flour (I use Bob’s Red Mill)
• ¼ tsp salt
• 4 T soy margarine, cut into pieces
• 1/4 cup cold water

Filling

• 2 T olive oil
• 1 leek, chopped (both the white and green parts)
• 1 ½ cups celery, chopped
• 2 large carrots, diced
• 2 T all-purpose g-free flour
• 3 cloves garlic, minced
• 4 red-skinned potatoes, cubed (I like to leave the skin on for a little more texture)
• 2 ¼ cups vegetable broth
• 1 tsp McCormick Poultry Seasoning (this brand is both vegan and gluten-free)
• 2 T cashew butter (optional)
• 8 asparagus spears, cut (cut into pieces about 1” long)
• ½ cup peas, fresh or frozen (let thaw if frozen)
• ½ cup corn, fresh or frozen (let thaw if frozen

Dough- Whisk together the flour and salt in a bowl. Then add the margarine to the flour mixture – I like to stick the margarine in the microwave for about 30 seconds to get it soft before adding it in. Next, add the water into the mixture and stir until smooth dough forms. Wrap the dough in plastic wrap and place it in the refrigerator to chill while making the filling.

Filling- Heat the olive oil in large pot over medium-high heat. Add the leek, celery and carrots. Sauté for about 7-8 minutes, or until tender. Stir in the flour and garlic, and cook for about a minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and let simmer 10 minutes. Stir in cashew butter (if using), and cook a minute longer. Remove from heat, and stir in asparagus, peas, and corn.

Preheat the oven to 400°F. Remove the dough from the refrigerator and roll it out 1/8” thick. Then, cut into eight 4” rounds. Divide Filling among 8 1-cup ramekins (don’t have a ramekin – just use oven-safe coffee cups). Place dough rounds on top, pressing dough around sides of ramekins with fork to create that classic “crimp and seal.” Poke a hole in the top of each pot pie to prevent anything from spilling over the side while in the oven. Finally, place the pot pies on a baking sheet, and bake 30 to 40 minutes, or until tops are golden brown.

Let stand 5 minutes before serving.