Vegetarian Pot Pie

Pot Pie

Easy Vegetarian Pot Pies

Here are three simple methods for making pot pies, starting with the easiest. Easy vegetarian pot pies can be made into "chicken" pot pies by adding chopped faux chicken available in most grocery stores. I began making these pies 25 years ago when there were no faux meats, so I prefer mine without.  These are delicious, and you will love them!

Easy Pot Pie

The hard part about making a pot pie is making the individual crusts for each pie tin. This method is quick, easy, and tasty!


4 tablespoon margarine

4 ½ cup frozen vegetables of choice

3 tablespoon flour, white unbleached

2 cup almond milk (30 calorie)

½ teaspoon onion salt

¼ teaspoon thyme

⅛ teaspoon pepper

1 pkg. refrigerator biscuits, reduced fat, large, flakey (3)

Preheat oven to 400 degrees.

In a large sauce pan heat margarine and frozen vegetables to thaw over medium heat. Sprinkle with flour; stir. Add imitation milk and spices, stirring constantly to thicken slightly. Spoon the mixture evenly into six individual casserole bowls or pie tins. With your fingers separate each of the three biscuits in half to make 2 round sections pre biscuit. Place one section on the top of each bowl or tin, stretching the dough as far to the edges as possible. Place pies on a cookie sheet and bake at 400º for 15-20 minutes, until biscuits are browned. Serves 6.

Vegetarian Pot Pies

These vegetarian pot pies are also easy. The basic difference in this recipe is that the vegetables are fresh, taking a few extra minutes to prepare. Because they are fresh, these pot pies taste much better.

4 tablespoon margarine

4 ½ cup fresh vegetables, chopped (broccoli, carrots, peas, celery, mushrooms, potatoes)

3 tablespoon flour, white unbleached

2 cup almond milk (30 calorie)

½ teaspoon onion salt

¼ teaspoon thyme

⅛ teaspoon pepper

1 pkg. refrigerator biscuits, reduced fat, large, flakey (3)

Preheat oven to 400 degrees.

In a large sauce pan heat margarine and fresh vegetables to soften over medium heat, stirring (10 min.). Sprinkle with flour; stir. Add imitation milk and spices, stirring constantly to thicken slightly. Spoon the mixture evenly into six individual casserole bowls or pie tins. With your fingers separate each of three biscuits in half to make 2 round sections per biscuit. Place one section on the top of each bowl or tin, stretching the dough as far to the edges as possible. Place pies on a cookie sheet and bake at 400º for 15-20 minutes, until biscuits are browned. Serves 6

Chickenless Pot Pie

emily
emily
kellen
kellen

One Method

Traditional Pot Pie

This pot pie is the one I usually make. It is an easy pot pie to make but takes a little more time in preparation.

4 tablespoon margarine

4 ½ cups fresh vegetables, chopped (broccoli, carrots, peas, celery, mushrooms, potatoes)

3 tablespoons flour, white unbleached

2 cups imitation milk (soy, rice, almond, or coconut)

½ teaspoon onion salt

¼ teaspoon thyme

⅛ teaspoon pepper

6 pastry shells, uncooked*

Preheat oven to 400 degrees.

Prepare pie crust* and divide into 6 parts. Reserve 1/3 of each part for the top, then roll out the remaining six pieces on a lightly floured surface with a lightly floured rolling pin, to 1/8th inch thick, into circles to fit into the pie tins or individual casserole dishes. (NOTE: The size of your casserole dish will determine how many you can make.) Transfer the pastry to the individual pie tins, shaping to fit and overlapping the tin or dish slightly. Prick the sides and bottom with a fork, Roll out the remaining pieces, into circles, to top the pies.

In a large sauce pan heat margarine and fresh vegetables to soften over medium heat, stirring (10-15 min.). Sprinkle with flour; stir. Add imitation milk and spices, stirring constantly to thicken slightly. Spoon the mixture evenly into six, pastry lined, individual casserole bowls or pie tins. With a knife pressed against the outside edge of the pie tin, cut the excess dough. Place the pastry top over each pie, stretching the dough to overlap the bottom dough edge. You can use a fork to press the edges together or your fingers to press edges together. Gently prick top with a fork. Place on a cookie sheet and bake at 400º for 15 minutes, until top is browned. Serves 6

Rolling Pastry Dough

shauna
shauna

Pastry Shell

This may seem complicated at first, but once you do it a few times, it will seem simple.

2 cups flour, white, unbleached

1 teaspoon salt

2/3 cup vegetable shortening

5-7 tablespoons cold water

Using a large bowl with a lid that tightly seals, stir in flour and salt. Add shortening. Tightly cover the bowl and shake the mixture vigorously. It should form into small, pea-sized balls. Open the lid and add 5 tablespoons of water. Put the lid back on and shake again, vigorously, until the mixture turns into a ball. If the ball is very dry, add another tablespoon of water and shake again. The end result should be a pliable dough that is not sticky or dry. Follow the directions above to make pot pies.

Homemade Cinnamon Rolls

These are nothing like the ones you buy in the store. My mother used to make these every time she made pies, then, I continued the tradition. The pastry is hard with a hint of sweetness and tastes great with a warm beverage.

Collect all scrap pieces of dough remaining (after making your pies) and shape into a ball. On a lightly floured surface, using a lightly floured rolling pin, roll out the ball of dough to 1/8 inch thick. Spread the dough with margarine, then, sprinkle evenly with raw sugar and cinnamon. Tightly roll the dough into the shape of a tube. Beginning at one end, slice the roll into 1/4 thick rounds. Lay flat onto a baking sheet or cake pan and bake at 400 degrees for 8-10 minutes, until lightly browned.

This snack and a warm beverage will make a great dessert to go with your easy vegetarian pot pies!

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Comments 3 comments

brightforyou profile image

brightforyou 5 years ago from Florida

Yummy! Thank you :-) Helen


Pamela99 profile image

Pamela99 5 years ago from United States

These recipes all look delicious and I'm going to bookmark them in the vegetarian recipe file because the planning to try them. Thanks.


jojokaya profile image

jojokaya 5 years ago from USA

Looks very yummy. Thanks for sharing it.

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