Vegan Veggie Potpie

My take on the traditional chicken pot pie minus the chicken and dairy is so good and creamy you won't miss either. This recipe makes enough for one very deep pie made in a casserole dish or two pies made in standard pie plates. You can also just serve it as a thick and hearty soup over your favorite biscuits. No matter how you serve it, it's delicious. 

 

I provide a vegan crust recipe below but you may spoon this filling into the crust of your choice and bake according to the crust's directions. (for non-vegans) I once used BA's Best Buttermilk Biscuits rolled thin like pie dough and it rocked my socks off. The crust I used here is really, really good though and super easy to make. 

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Vegan Veggie Potpie

makes 1 very large pie in casserole dish or 2 normal sized pies

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2/3 cup raw cashews *if you have a weak blender soak in cold water overnight*
• 2 cups cubed butternut squash
• 1 cup frozen peas
• 1 cup frozen carrots 
• 1 cup frozen green beans
• 1 cup frozen corn
• 4-6 cups vegetable broth, divided
• 1/4 cup flour *arrowroot starch if you are gluten free*
• 1 tablespoon nutritional yeast
• 2 teaspoons garlic powder
• 4 teaspoons onion powder
• 1 teaspoon sea salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/4 teaspoon red pepper flakes

Crust:

makes enough for 1 pie with a top or 2 open faced pies. Multiply by 2 to get 2 fully covered pies

• 2 1/4 cup flour
• 1 tsp salt
• 1/2 cup vegetable oil
• 6 tablespoons milk of choice

Directions:

1. In a large pot, heat the oil over medium heat and add the onion. Cook until they start to turn translucent. 
2. While they cook, blend the raw cashews with 1 cup of the vegetable broth until it is completely smooth and cream-like. 
3. Add the flour to the pot and stir (add more oil if the bottom of the pot is dry). 
4. Stir in the cashew cream and then add 3-4 cups of the vegetable broth followed by all of the remaining ingredients. 
5. Bring to a boil, lower the temperature to low, cover, and let simmer until the butternut cubes are fork tender (about 10 minutes). Stir frequently to avoid sticking on the bottom of the pan.
6. Adjust the consistency using the remaining cup of broth. It should be like a thick gravy.
7. Make the pie dough:
1. combine the flour and salt and mix.
2. In a separate bowl, add the milk to the oil.
3. Add the liquids to the dry ingredients and gently toss them together until you have one mass and no leftover dry flour. Do not knead and work it as little as possible or else it won't be flakey. 
4. Cut the dough in half and form each half into balls.
5. Place one between two pieces of wax paper and roll it out thin. The wax paper is not optional unless you love headaches and remaking pie dough several times 🙃.
6. Repeat with the second half.
7. Using the wax paper, transfer one of the doughs to the pie plate(s). This crust is SUPER delicate and will break easily so it is important that you use the wax paper to help with the transfer.
8. Cut and excess dough that is handing over the edges.
8. Spoon the warm mixture into the pie plate(s).
9. Place the other crust on top of the filled pie.
10. Go around the edges and fold top crust under the bottom crust. Using a fork, crimp the edges together.
11. Cut venting holes in the top of the crust and bake at 400ºF for 20-25 minutes or until the crust is browned.
12. Let sit for at least ten minutes before serving. Or skip the baking process and serve the filling as a soup with your favorite biscuits.