This veggie pot pie is total comfort food. It is warm and filling with a buttery biscuit crust. The best part is that this pot pie is full of veggies, so it doesn’t make you feel guilty after eating it. I baked mine in individual servings, but you can do it in a larger baking dish as well. You can also change up the veggies in the pot pie and use what you have on hand or what you really like.
Veggie Pot Pie
For the pot pie filling:
2 TBSP canola oil or olive oil
1 medium onion diced
3 large carrots chopped
2 stalks celery chopped
2 zucchini chopped
10 oz bag frozen green beans thawed
1 cup of peas thawed
2 cloves of garlic finely chopped
2 tsp herbs de provence
salt and pepper to taste
3 TBSP flour (any kind will work)
4 Cups vegetable broth
For the pot pie biscuit crust:
3 cups white whole wheat flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup non dairy milk
1/4 cup vegetable shortening
1/4 cup Earth Balance butter
Heat the oil in a large pan. Add in the onion, carrot and celery. Cook for about 5 minutes. Add in the zucchini, green beans, peas, garlic, herbs, salt and pepper. Cook 5 more minutes. Stir in the flour until all the veggies are covered. Cook for a couple of minutes more. Add in the vegetable broth and bring to a gentle boil, stirring frequently, then turn down the heat and simmer for about 10 minutes to thicken it.
While the filling is cooking make the curst for the pot pie.
Preheat the oven to 400. Combine the flour, baking powder, baking soda and salt in a large mixing bowl. Cut in the shortening and butter or use your fingers to crumble it in. Combine it until it feels like course corn meal. Using a fork gently stir in the milk until the dough just comes together. Turn it out onto a well floured surface and knead it a couple of times. Roll the dough out to the size of the baking dish you are using for the pot pie or cut it out for individual portions.
Pour the filling into individual sized baking dishes or a large, deep baking dish. Cover it with the crust. Bake for 20 minutes until the crust is golden brown and the sauce is bubbly. Remove the pot pie from the oven and let cool at least 10 minutes before serving.
