Ingredients:
For the filling:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 medium potatoes, peeled and diced
1 cup frozen peas
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup green beans, chopped (optional)
1 cup vegetable broth
1 cup unsweetened plant-based milk (like almond or soy)
1/4 cup all-purpose flour (or chickpea flour for a gluten-free option)
1/4 cup nutritional yeast (for a cheesy flavor)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper, to taste
1 tablespoon soy sauce or tamari (optional for added umami)
For the crust:
1 1/4 cups all-purpose flour (or gluten-free flour blend)
1/2 teaspoon salt
1/4 cup cold coconut oil or vegan butter, cubed
4-6 tablespoons ice-cold water
Instructions:
Prepare the filling:
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for about 3 minutes until softened.
Add the carrots, potatoes, peas, corn, and green beans (if using) to the skillet. Stir well and cook for 5-7 minutes, until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir to combine. Cook for another minute to eliminate the raw flour taste.
Slowly add the vegetable broth and plant-based milk while stirring to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens to a creamy consistency (about 5-7 minutes).
Add the nutritional yeast, thyme, rosemary, salt, pepper, and soy sauce (if using). Stir everything together and let it cook for another 2-3 minutes until the filling is thick and creamy. Taste and adjust seasoning as needed.
Prepare the crust:
In a large bowl, combine the flour and salt.
Cut in the cold coconut oil or vegan butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, 1 tablespoon at a time, stirring until the dough starts to come together.
Knead the dough lightly for about 1 minute, then form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
Assemble the pot pie:
Preheat the oven to 375°F (190°C).
Pour the vegetable filling into a greased pie dish or casserole dish, spreading it out evenly.
Roll out the chilled dough on a floured surface to fit the size of your pie dish. Gently lay the dough over the filling, trimming any excess and crimping the edges to seal. Cut a few slits in the center of the crust to allow steam to escape.
If you have extra dough, you can roll it out and make decorative shapes to place on top.
Bake the pot pie:
Place the pot pie on a baking sheet (to catch any drips) and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
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