Vegan Gluten/Dairy/Soy/Egg/Corn Free This No- Fail easy to make Pot Pie is the essence of Comfort Food and Fall!
- Prep Time :
20 min - Cook Time :
45 min - Ready Time :
1 hour, 5 min
Servings
6 servings
Ingredients
- 3 Carrots Chopped
- 1 Onion Chopped
- 1 Can of Garbonzo beans Drained
- 1/2 Cup of Chopped Potato
- 1 Cup of Chopped Butternut Squash
- 1/2 Cup of Peas
- 1 tablespoon Of Oil (of choice)
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Garlic Powder
- 1 teaspoon Freshly Ground Black Pepper
- 1 1/2 cups Warm Water
- 1 teaspoon Organic Better than Bouillon Condensed Chicken Stock (Use their No- Chicken Version if you are Vegan)
- 2 tablespoons Corn Starch (Or Arrowroot, Potato or Tapioca Starch)
Directions
This No Fail easy to make Pot Pie is the essence of Comfort Food and Fall! This recipe is fun to experiment with. I’m providing a basic outline- but feel free to add more vegetables (Root vegetables are especially good here) or throw in some chicken (which I had been planning to do until I realized I didn’t have any in the freezer 
)
- Preheat oven to 350 Degrees
- Prepare Pie Crust, cover and set aside. Try using my Gluten Free/ Vegan Basic Pie Crust. Using this recipe -if you roll the dough thin you will have enough for the top and bottom crust. If you like your crust thicker- double the recipe.
- In a pan Add the Oil and Saute The Carrots, Onion, Squash, Potato, and Spices. Cook until slightly softened add in the Garbonzo Beans.
- In a Separate Bowl mix the Condensed Chicken Stock,Water and Corn Starch. Pour into the pan with Vegetables and Bring to a gentle boil and allow it to thicken.
- Roll out and place pie crust in the Pie Pan. Pour in the Filling and Cover with second Pie Crust. Using a fork poke a few holes in the top crust to allow air circulation.
- Bake for 45 minutes until crust is Slightly Golden.
- Remove from oven and serve!
Try using Cookie cutters and cutting out fun shapes in the top crust before placing on pie!
This recipe has been submitted to this weeks Slightly Indulgent Tuesday.
{ 4 comments… read them below or add one }
I really want to make this!!!
Oh be still my beating heart. Oh wait, that's my growling
stomach. This recipe has turned into a household favorite. It's
mouthwatering, bone warming, comfort food – the perfect dinner in
the dead of winter. I have made this multiple times sometimes
adding a few other root vegetables, such as sweet potatoes or
parsnips, and the flexibility with a meal like this you can tailor
it to your favorite vegetables to really make it your own. The best
part of this recipe, besides that it's so delicious I eat helping
after helping until I feel like I'm going to explode, is that the
hint of cinnamon that wafts through the house entices the children
to think they're really eating a PIE for dinner! That's right,
vegetables and all, they couldn't believe I gave them pie for a
meal. Thank you, butternut squash pot pie, for delightfully helping
me sneak more nutritious veggies into my children.
Getting ready to make this now – using your basic pie crust. I am using coconut oil instead of earth balance in the pie crust, plus I just realized I have no vegetable stock so I guess I will increase the water in the arrowroot thickener. This sounds so yummy.
Just thought you might want to know that we linked to you today. http://rooted-vegan.blogspot.com/2013/02/vegan-baked-good-link-roundup.html