Tender vegetables, creamy sauce, and a flaky, melt-in-your-mouth crust – let’s face it, pot pies are delicious! If your last pot pie came in a box and had to be defrosted, make this recipe from scratch and your taste buds will thank you!
Fresh herbs take this pot pie from average to awesome. Rosemary, sage, and fennel work together to give this dish a flavor profile that’s savory and satisfying. Thyme is another herb you can use to add more flavor.
Mix and match vegetables you have on hand to put your personal stamp on this recipe. Making the filling a day early saves time and gives the flavors a chance to meld. Once you’ve covered your pot pie, you can brush the dough with vegan butter to brown the top.
For the Dough:
- 1½ cups (220 g) Whole Wheat Flour (or chickpea flour)
- 1 pinch salt, optional
- 1 stick (113 g) vegan butter, cut into pats
- 2 Tablespoons (30 ml) cold water
For the Filling:
- 1 (275 g) yellow onion, quartered
- 3 (100 g) celery stalks
- 2 (155 g) carrots
- 2 garlic cloves
- 1 sprig fresh rosemary, leaves only
- 3 sage leaves
- ½ (190 g) fennel bulb, halved
- 4 (175 g) red potatoes
- 1 Tablespoon olive oil
- 3 Tablespoons (20 g) Whole Wheat Flour
- 1 teaspoon salt, optional
- 1 teaspoon ground black pepper
- 2 cups (480 ml) vegetable broth
Step 1: Fit the Food Processor Attachment with the Multi-Use Blade. Place the flour and salt into the Vitamix container, secure the lid and pulse twice. Add the butter pats and pulse 5–6 times until mealy. Add water 1 Tablespoon at a time while pulsing until the dough comes together into a ball.
Step 2: Remove dough to a floured surface and form into a disc. Wrap in plastic wrap and chill for 20–30 minutes.
Step 3: Place the onion celery, garlic, sage and rosemary into the Vitamix container and secure the lid. Pulse the mixture 5–6 times to chop. Remove to a separate bowl. Place the fennel and potatoes into the Vitamix container and secure the lid. Pulse the mixture 4–5 times to chop.
Step 4: Heat a large soup pot to medium high heat. Add olive oil then the vegetable mixture. Sauté for 5–7 minutes, add the flour and cook for an additional two minutes. Add the stock and let cook for 6–8 minutes to thicken. Remove from heat and portion into six 8-ounce ramekins. Cool completely.
Step 5: Roll out the dough into a 1/8 inch thick sheet. Cut out 6 circles large enough to cover the ramekins fully.
Step 6: Cover ingredients with the dough circles, pressing the edges tightly to seal. Place small slits in the center of the dough and chill for 15 minutes.
Place in a preheated oven and bake for 25–30 minutes or until the dough is browned and flaky.
Enjoy!