Vegetable Pot Pie

​A hearty, home-style pot pie. This one takes a little more time to make, but it is well worth the effort. Make it a day ahead of time and warm it before serving. 


Quantity Unit Name Link Alternatives
cups flour (1 cup whole wheat, 1 cup white)
cup oil (canola preferred)
1 teaspoon salt
cup water
cup non-hydrogenated margarine
cup whole wheat flour
1 clove garlic, minced
1 teaspoon salt
cups water
cup soy milk
2 teaspoons McKay's Chicken-Like Seasoning (or other chicken-like seasoning)
celery salt, to taste
2 cups fresh or frozen mixed vegetables (carrots, zucchini, mushrooms, frozen peas and green beans), diced


  1. Make the pastry crust: In a medium-size bowl, mix flour and salt. In a separate bowl, pour in oil and add the boiling water while whisking vigorously. Pour the wet mixture into the dry mixture and quickly stir together. Divide dough in half and shape into balls. Between two sheets of waxed paper, roll out one ball of dough until it is large enough to fit one pie plate. Roll out the other ball of dough until it is large enough to place on top of the pie. Make sure to roll this dough out quickly, while it is still warm.
  2. Make the filling: In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain. While the vegetables are cooking, prepare the sauce. In a saucepan, melt the margarine and stir in the flour, garlic, and salt. Once combined, stir in water, milk, and chicken seasoning and bring to a boil, stirring for 2 minutes. Remove from heat and combine with the cooked vegetables.
  3. Assemble the pie: Preheat the oven to 425°F. Transfer the vegetable filling into a pie pan and carefully cover with the top crust. Pinch the crust to seal the edges and cut away the excess dough. Use a fork to make several small holes to allow steam to escape. Place in the oven and bake for 30-35 minutes.

Prep Time: 1 hour
Serving Size: 6-8 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!


Lost your password?