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. 


Yields8 ServingsPrep Time20 minsCook Time40 minsDifficultyIntermediate

Ingredients

Crust
  cup boiling water
 canola oil
 2 ¼ cups flour (half whole wheat flour, half white flour)
 1 tsp salt
Filling
  cup non-hydrogenated margarine
  cup whole wheat flour
 1 clove garlic, minced
 1 tsp salt
 1 ½ cups water
  cup soy milk
 2 tsp 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

Instructions

Make the Crust
1

In a medium-size bowl, mix flour and salt.

2

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.

3

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.

Make the Filling
4

In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain.

5

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.

6

Remove from heat and combine with the cooked vegetables.

Assemble the Pie
7

Preheat the oven to 425°F.

8

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.

9

Place in the oven and bake for 30-35 minutes.

Nutrition Facts

Serving Size ⅛ of a pie

Servings 8


Amount Per Serving
Calories 402
% Daily Value *
Total Fat 26.6g41%
Saturated Fat 2.7g14%
Trans Fat 0g
Cholesterol 0mg
Sodium 704mg30%
Total Carbohydrate 35.4g12%
Dietary Fiber 3.1g13%
Sugars 2.2g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Crust
  cup boiling water
 canola oil
 2 ¼ cups flour (half whole wheat flour, half white flour)
 1 tsp salt
Filling
  cup non-hydrogenated margarine
  cup whole wheat flour
 1 clove garlic, minced
 1 tsp salt
 1 ½ cups water
  cup soy milk
 2 tsp 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

Directions

Make the Crust
1

In a medium-size bowl, mix flour and salt.

2

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.

3

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.

Make the Filling
4

In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain.

5

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.

6

Remove from heat and combine with the cooked vegetables.

Assemble the Pie
7

Preheat the oven to 425°F.

8

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.

9

Place in the oven and bake for 30-35 minutes.

Vegetable Pot Pie
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