Vegetable pot pie
I don’t want to sound like a wimp but man it’s been cold here in San Diego lately. We have had more rain and cold weather than any other spring I can remember. So when it’s cold outside, I like to stay in my warm kitchen making warming food so say hello to vegan pot pie!
 Pot pies are wonderful cold weather food with it warm crust and warm and creamy filling.  I made it simple with just vegetables and it still was very satisfying and again a big hit with my kids.
I used a recipe for mock puff pastry crust and I loved it but it was a a little more work that I usually like to put into a week day dinner and I’m not sure it resembled puff pastry but it was good. I made the dough the day before to save some time and rolled it out with the help of Liam who had a blast helping me. Of course you can side step making your own puff pastry and just buy some too. I know that traditional pot pies do not have a crust on the bottom but I love having bottom and top crusts.
Crust Recipe by 

Deliciouse EveryDay 

Vegetable pot pie
  • Filling:
  • 1 tbs olive oil
  • 1/2 cup leeks
  • 2 carrots
  • 2 red potatoes, cut into small pieces
  • 1/2 cup sweet peas
  • 1/2 cup broccoli. cut into
  • 1 1/2 cup
  • 12 ounces vegetables broth
  • 1/2 cup full fat coconut milk
  • 1 tsp celery salt
  • 1 tbs dried parsley
  • salt & pepper
Heat oil on medium heat in a a skillet. Sauté leeks, for a minute before adding carrots, potatoes, peas and broccoli. Sauté for a few minutes, stirring once in a while. Add vegetable broth and simmer for about 5-10 minutes or until vegetables are soft. Add coconut milk, celery salt and parsley and blend. Simmer for 3 minutes. Add salt and pepper to your taste. remove from heat.
Preheat oven to F400
Use a rolling pin to roll out the dough pretty thin. Place a smaller piece of rolled out dough in a baking dish and press down and around sides. Cut of any dough hanging over the sides. Prick bottom with a fork and fill bottom with beans or pie weights. Bake for about 5-10 minutes, depending on the size. The dough should be dry. remove from oven and pour in the filling.
Roll out top crust and place on top of pie and seal sides. Bake for another 10-15 minutes or until top crust is dry and crusty. Let the pie cool for a few minutes before serving.
If you’re looking for more warming foods check out my post with one-pot-wonders recipes or baked BBQ beans with corn bread topping here . Soups is also a perfect cold weather food and here is one of my favorite recipes for lentil soup

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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