I made this vegan pot pie for the night before Thanksgiving. This recipe certainly deserves a place on the Thanksgiving buffet, but we went with the Shepards Pie and my new vegan meatloaf recipe as entrees for Thanksgiving Day this year. This savory pot pie is so delicious! I love a short-cut, so I used Sweet Loren’s pie crusts instead of making my own. Hers are gluten free and vegan, and they come rolled out (not in a pie dish), which is convenient since you need a pie crust to lay over the top of the pie.
Ingredients
- 2 gluten free & vegan pie crusts
- 2 Tablespoons avocado oil
- 1 Cup onion, diced
- 2 garlic cloves, minced
- ¼ cup chopped fresh parsley
- ½ cup thinly sliced mushrooms (Bella or Shitake are great options)
- 1 Russet potato cut into very thin, small pieces
- ¼ cup gluten free flour (my favorite is Mom’s Almond Blend)
- 2 Cups vegetable broth (my favorite is Imagine No Chik’n Broth)
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 Cups frozen mixed bag of carrots, peas and corn
- 1 carton of Abbots plant-based Chicken (optional but highly suggested. Very clean plant-based chicken option with no scary ingredients).
Instructions
- Press the pie crust into a lightly greased pie plate, trimming any excess that hangs off the side of the plate.
- Heat a large sauté pan and add oil. Once the oil is hot, add the onion, garlic and mushroom and sauté until the vegetable are soft.
- Add the flour and the vegetable broth and the almond milk to the sauté vegetables and once it is well combined, add the frozen vegetable mix and the diced potatoes into the pan. Add the plant-based chicken if you are using and then simmer for approximately 10 minutes. You want the sauce to thicken and the potatoes to be soft before pouring it into the pie crust. If the potatoes aren’t cooked enough and the sauce gets too thick, you can add a little more broth and almond milk to help the cooking process.
- Once the sauce is thickened and the potatoes are soft, pour the mixture into the pie crust.
- Take the other pie crust and place it on top. Pressing the edges firmly and using a fork to seal the edges together.
- Poke the top of the crust several times with the fork to create vent for baking and then bake for approximately 45-50 minutes. The crust should be lightly browned. Let sit for 10 minutes and serve hot.
