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Ahhh….they are finally here! Those cold and foggy evenings have begun creeping into the streets! The fall season is my absolute favorite season of the year. It’s the season for sweaters, cozy socks, and hot cups of tea. And with all of that, comes such wonderful “bone-warming” comfort food. This recipe for Savory Autumn Vegetable Pot Pie is one of the first recipes I bust out along with my onsie.
What vegetables can I use?
Really, any sort of vegetable combination is fine to choose! I go with the traditional choices of carrots, onions, and celery which is the “holy trinity” of any great dish. You could add small cauliflower florets, green beans, or even mushrooms. The key is to sauté the veggies to bring out their flavors.
This recipe for Vegetable Pot Pie is so satisfying and will feed at least four hungry individuals. Or, you could keep it all to yourself and have leftovers for the week. Give it a go and don’t stop there…try out some other recipes on the blog like Butternut Squash Garam Masala Soup for those chilly evenings.
Savory Autumn Vegetable Pot Pie
With fall season here, it’s time to enjoy some of the finer comfort meals this time of year! I always have to have seconds of this recipe because it is so damned delicious. If you choose to make the pie crust from scratch, be sure to double the recipe for two crusts!
Ingredients
recipe for vegan pie crust or suitable store-bought brand
1 tbsp olive oil
1 cup each chopped red onion, celery, and carrots
2 cups chopped mini Yukon potatoes
1 cup frozen peas, thawed
5 sprigs of fresh thyme, de-stemmed
kosher salt and cracked pepper for taste
*dash of poultry seasoning
1/3 cup all-purpose flour
2 cups vegetable stock
1 cup unsweetened almond milk
Instructions
Prepare your mise en place by prep chopping all of your vegetables and de-stemming the thyme. Set aside
With a rolling pin, roll out pie crust dough in two separate pie shells. Carefully press one shell into a pie dish and set the other one on a baking sheet lined with parchment paper. Cover and place in refrigerator until ready to assemble.
Preheat oven to 350 degrees.
Heat a large sauté pan over medium high heat and add olive oil. Add all of the vegetables and thyme EXCEPT THE PEAS and let sauté to build flavor for about 10 minutes. Season with a little salt and pepper. The onions should turn translucent and potatoes should start to soften. Add peas and poultry seasoning and stir to combine. Be careful as you season; you will want to taste as you work through the cooking process. There’s no going back if it’s too salty. Turn heat down low to keep warm.
Place flour in a medium mixing bowl. Slowly add vegetable stock and whisk to combine until no lumps are seen. Then, add unsweetened almond milk and whisk to combine. Pour mixture into pan with vegetables and let simmer for about 8-10 minutes until the sauce thickens and is bubbly.
Pour mixture into the pie shell. Working quickly, place the top pie crust over the vegetable mixture and slice four slits into the dough so the filling can breathe during the cooking process. Starting at one side of the pie shell, carefully pinch and fold the edges all the way around the pie dish until the filling is sealed inside.
Bake in oven for 30-40 minutes or until crust is golden and gravy is bubbling out through the slits. Remove from oven and let cool for 15 minutes before serving.
Notes
*Poultry seasoning is absolutely vegan because I’m pretty sure it’s not made from chicken. It has wonderful spices and herbs like sage, celery seed, marjoram, salts, and pepper. It will complete the dish!
