Need a little comfort? Try this vegan pot pie!

When I used to be a "regular" eater, I was incredibly big on comfort food. Mashed potatoes and gravy, meatloaf, chicken pot pie, if it had a ridiculous amount of fat and wasn't exactly good for you, I probably liked it.

A lot.

Since changing my meat-eating ways four years ago, I've been working to veganize all those long lost favorites, to much success.

This vegan pot pie is a cinch. Whether you want to go all out and make your own pie crust or would prefer to use a store-bought one, this crazy savory dinner comes together in about 20 short minutes and (perk!) was a favorite of Pearyn herself. 

Vegan Pot Pie
(Serves 8-10)
Pie crust ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Crisco shortening (I can feel my arteries clogging as I type this)
  • 1/2 cup water

Pot pie ingredients:
1 bag frozen veggies (I used a broccoli stir-fry blend to change it up)
2 TBS "butter" 
1/3 cup almond milk
1 1/2 cup veggie broth
1/4 cup whole wheat flour
Salt & pepper to taste

For the crust:
Combine flour, salt, water and crisco in a bowl. 
Once mixed, divide in half and form two balls with it. Wrap in plastic and refrigerate for at least four hours.
After refrigeration, roll out on flat, floured surface and set aside.

For the pot pie:
Preheat oven to 350.
In a sauce pan on medium heat, bring the butter and almond milk to a low boil. 
Whisk in wheat flour on low boil, creating a thick "pasty" sauce. 
Whisk in veggie broth. Stir continuously on low boil until it thickens into a runny gravy mixture.
Add salt and pepper to taste.
Oil a pie pan and place prepared crust into bottom.
Add frozen veggies and top with gravy mixture.
Place other pie crust on top and seal (smush) crust together. If you want it to look pretty take a fork and mash it alongside the crust area.
Add a few slits on top.
Bake for 45 minutes, cover outer crust in aluminum foil once it starts to brown and bake for an additional 30 minutes. 

Enjoy (with lots of leftovers!)

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