Vegetable Pot Pie: A Savoury Recipe Brimming with Hearty Ingredients

A robust, creamy all-in-one vegetable pot pie.

Although we are not vegetarian, we do enjoy having meat-free meals from time to time. Not only do we not eat meat on Fridays during Lent, we also just enjoy eating hearty vegetarian meals year-round.

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This vegetable pot pie may not have meat but it is certainly not lacking. It has just about everything but the kitchen sink thrown in!

And yet, for all of those ingredients, it is not a taxing recipe to make. You simply saute some vegetables and a little tofu, then whip together a dough for the double crusts, and then layer everything and bake!

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Recipe Notes:

• When making this for the kids or when pregnant and/or breastfeeding, I simply use an alcohol-free wine. You get the taste but don’t have to worry!
• To make this recipe vegan, simply substitute in a vegan alternatives for the milk and butter.

Vegetable Pot Pie Recipe

Serves 6.

Ingredients:

Filling Ingredients

• 4 Tablespoons olive oil
• 4 shallots, peeled and cut in quarters
• 1/4 cup chopped onion
• 1/2 cup sliced button mushrooms
• 2 garlic cloves, minced
• 1/2 medium sweet potato, peeled and diced
• 1/2 medium russet potato, peeled and finely diced
• 1 stalk celery, finely diced
• 2 large carrots, peeled and finely diced
• 1/2 cup baby Brussels sprouts
• 1 small fennel bulb, diced
• 1/2 cup frozen peas
• 1 1/2 cups dry white wine
• 1 1/2 cups milk
• 2 Tablespoons butter
• 2 Tablespoons unbleached white flour
• 1 Tablespoon chopped fresh tarragon
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound firm tofu, cut into one-inch cubes, blotted dry
• 3 Tablespoons sesame oil

Herbed Crust Ingredients

• 2 cups gluten free flour
• 1/2 cup canola oil (or Crisco or another vegetable shortening)
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• A pinch of salt
• 1/2 cup water

Instructions:

Filling Directions:

In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.

Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.

Add the wine and the butter.

Mix the flour in the milk and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.

Add the herbs, salt and pepper and stir until combined.

In a separate sauté pan, heat the sesame oil until it is hot and cook the tofu until it is brown on all sides.

Remove the tofu from the oil and add it to the vegetable mixture.

Remove the bay leaf and discard it.

Set the filling aside.

Crust Directions:

To prepare the crust, mix the whole wheat pastry flour and unbleached flour together in a food processor using the dough blade.

Add the oil (or shortening), herbs and salt and mix well to form a dough. (If the dough seems too dry and crumbly, add up to 1/2 cup water, a little at a time, until it sticks together but is not sticky.)

Cut the dough in half and roll each half into a 13-inch circle.

Fit one of the dough circles (crust) into a 1-quart, oiled, baking dish and trim the edges, leaving a 1/2-inch overhang.

Put It Together & Bake:

Spoon the filling into the bottom crust.

Place the second crust over the filling and trim the edges of the dough.

Make 4 incisions in the top crust with a knife to serve as vents.

Bake the potpie at 325°F degrees for 30-40 minutes, or until the top crust is golden brown.

Let stand for 5 minutes before serving.

Great Side Dishes for this Vegetable Pot Pie

With so many vegetables already included in this vegetable pot pie, you may be wondering what side dishes to serve along with this meal.

Since it’s already such a heavy, hearty meal, I don’t personally think you need much to go along with it. A simple salad would work well (because why not have even more vegetables, right?).

Other great options could include:

• Fruit salad, such as this Fruity Quinoa Salad
• Coleslaw, or this delicious Peach Slaw
• Roasted green beans, broccoli or corn
• Rolls, buns, etc.

For more delicious vegan and vegetarian pie options, make sure to check out our full list of savoury pie recipes. You may just find your new favourite!

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