Creamy Fall Harvest Dairy-Free Veggie Pot Pies
Creamy Fall Harvest Dairy-Free Veggie Pot Pie - a warm and comforting pot pie that are dairy-free!
Ingredients
- 2-3 tablespoons extra virgin olive oil
- 1 cup yellow onion chopped
- 1 tablespoon garlic minced
- 2½ cups vegetable broth
- 2½ cups butternut squash cubed
- 1 russet potato cubed
- 1 cup carrots sliced
- 2 celery stalks cut into thick slices
- 2 cups broccoli cut into small pieces
- 1 cup frozen peas
- 1 teaspoon kosher salt more to taste
- 1 teaspoon ground thyme
- 1 teaspoon ground sage
- ¼ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 cup unsweetened almond milk
Oil Pastry (optional: remember that pre-made pastry crust works just fine!):
- 2 cups all-purpose flour
- 1½ teaspoons kosher salt
- ½ cup oil not olive oil
- 5 tablespoons cold water
Instructions
- Prep: Preheat oven to 350℉.
- Sauté: Add 2-3 tablespoons extra virgin olive oil to a large saucepan and bring to medium high heat. Add chopped onion and 1 tablespoon garlic. Stir as the onion reduces, approximately 2-3 minutes.
- Combine: Add ½ cup broth to keep pan from drying out. Add butternut squash, potato, carrots, celery, broccoli, 1 cup frozen peas, 1 teaspoon kosher salt, 1 teaspoon ground thyme, 1 teaspoon ground sage and ¼ teaspoon ground black pepper. Stir to mix together.
- Thicken: Add ⅓ cup all-purpose flour and mix to fully coat. Add almond milk a ½ cup at a time, mixing after each pour. Let simmer until mixture thickens. If it isn't thickening enough after 10 minutes, add additional flour 1 tablespoon at at time and mix well.
- Taste: Taste and add additional salt, thyme or sage, to taste. Remove from heat until pie crust is ready.
- Make Dough: Combine 2 cups all-purpose flour and 1½ teaspoons kosher salt in a medium mixing bowl. Stir to combine. In a separate small bowl, combine ½ cup oil and 5 tablespoons cold water (do not stir). Pour water/oil mixture into flour mixture and mix with a fork. Form into 2 equal sized balls.
- Roll Out: One at at time, place a ball in between two sheets of wax paper and roll out to the size of a pie pan. If the edges initially crack, don’t worry, just keep rolling out and they will become smooth.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered. Peel off the remaining wax paper.
- Make Pot Pie: Pour the pot pie filling into the pie dish (on top of that first pie crust). Then peel the top layer off of the second pie crust and flip it over on top of the pie plate. Pinch the edges together, sealing the two pie crusts together. Using a small, sharp knife cut a few slits in the middle of the pot pie so steam can escape.
- Almond Milk: Pour a little almond milk in a small bowl and brush the crust with it.
- Bake: Bake pot pies at 350℉ for 30-45 minutes - don't forget to cut slits in the crust and to do a light egg-wash as well.
- Serve: Let it cool for a 5-10 minutes, cut and enjoy!
Notes
- Pie Crust: for more FAQs on the homemade pie crust.
- Gluten-Free Filing: simply use 1-to-1 gluten free flour (I like Bob's Red Mill).
- Gluten-Free Pie Crust: Here is my gluten-free pie crust.
- Pie Pan: The pie filling makes 8 cups so make sure your pie pan is deep enough to fit this.
- Blind Bake: You can blind bake the bottom crust if you want, but it shouldn't be necessary. The uncooked crust may not adhere to the partially cooked crust though.
- Amount: The filling makes approximately 8 cups. The pie crust makes enough dough for a full-size pie (top and bottom crust). Feel free to make individual pot pies or one large pot pie or 2 medium pot pies. Also feel free to just have crust on the top (cooking time remains the same).
- Frozen: To freeze simply assemble as directed and then wrap in foil. These are good frozen for up to 3 months. To bake from frozen let pot pies thaw in the refrigerator overnight and then bake as directed or until warm through.
Nutrition
Calories: 500kcal | Carbohydrates: 62g | Protein: 9g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 1449mg | Potassium: 676mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10357IU | Vitamin C: 54mg | Calcium: 131mg | Iron: 4mg
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