I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys won’t taste as good once modified. Well this recipe will put those fears to rest! I’ve been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)
Prep all your ingredients and preheat your oven to 425 F (220 C). Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.
In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.
Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
Add your boiled veggies to the ‘sauce’ skillet and mix gently to combine.
Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.
Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.
Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
Adapted from Rice, Robbie. “Chicken Pot Pie IX”. All recipes.com.
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- 1 cup carrots chopped
- 1 potato peeled and cubed
- ½ cup celery chopped
- 1 cup frozen peas
- ⅓ cup Earth Balance or other vegan margarine
- ⅓ cup onion
- 2 cloves garlic pressed
- ⅓ cup flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp celery seed
- 1¾ cup vegetable broth
- ⅔ cup unsweetened plain almond milk
- 2 unbaked pie crusts
- Prep all your ingredients.
- Preheat your oven to 425 F (220 C).
- Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
- Drain and set aside.
- In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes.
- Stir in the flour, salt, pepper and celery seed.
- Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened.
- Remove from heat and set aside.
- Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
- Add your boiled veggies to the 'sauce' skillet and mix gently to combine.
- Add your filling into bottom pie crust.
- Cover with top pie crust, seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.
- Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
- Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
