Vegan Pot Pie

Chicken pot pie was always my go-to dish in my past life. When I still ate meat, everything in my world revolved around chicken. Though I can’t fathom eating that crap now, I do remember being particularly proud of that dish, because it was one of the first things I ever learned to cook on my own. I had made a vegetarian one some time ago, that still included butter and milk, so the time had come for me to whip up a vegan variation. Our CSA has been overflowing with carrots and potatoes, so this meal just made sense. It was absolutely scrumptious and filling, especially on this rainy Sunday.

2 organic, vegan pie crusts (most of the frozen ones at Whole Foods are animal-free)

2 cup vegetable broth

1 cup coconut milk

2 1/2 cups diced Yukon gold potatoes (or whatever you’ve got)

1 1/4 cups diced onion

3/4 cup diced carrots

3/4 cup diced celery

3/4 cup frozen peas

1/2 cup whole wheat flour

4 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

• Preheat oven to 375 degrees
• In a frying pan over medium heat, saute onions, carrots and celery in olive oil for 5 minutes
• After 5 minutes, add salt and pepper and stir occasionally
• After 5 more minutes, add flour and stir until absorbed (about 1 minute)
• Pour in vegetable broth and coconut milk and bring to medium/high heat
• When bubbling, reduce to medium heat and cook for 7-8 minutes, stirring occasionally
• Meanwhile, bring a pot of water to a boil-add potatoes and peas and boil until soft, about 10 minutes
• When cooked, stir potatoes and peas into onion and carrot mix
• Pour mix into pie crust (lay pie crust in a casserole dish if it didn’t come in a foil one) and cover with the other pie crust
• Poke holes into top crust and bake at 375 degrees for 30 minutes