One of the first things I ever learned to cook was chicken pot pie. For me, it was the perfect blend of comfort food and hearty veggies, and was not only easy to make, but extremely filling. I had no problem ditching the chicken once I decided to go vegetarian, but what would become of my famous pot pie? So, I figured adding sweet potatoes as a substitute may help the dish maintain it’s yumminess. And I have to admit, it’s BETTER without the dead animal in it!
1 large sweet potato chopped
2 regular potatoes chopped
1 cup carrots chopped
¾ cup frozen or fresh peas
¾ cup frozen or fresh corn
1 stalk celery chopped
2 pie crusts
Filling
½ cup onion chopped
7 tbsp unsalted butter or margarine
2/3 cup almond milk
1 ¾ cup vegetable broth
1/3 cup flour
Salt and pepper to taste
1.) Preheat oven to 425 degrees.
2.) Bring pot of water to a boil, and boil sweet potato, potatoes, carrots, peas, corn and celery together for approximately 15 minutes or until vegetables are fully cooked.
3.) Meanwhile, cook butter and onions together in a medium saucepan or frying pan on medium heat for about 3 minutes or until onions are translucent.
4.) After onions are cooked, add in flour until absorbed into butter/onion mixture. Add in milk and vegetable broth, and season with salt and pepper. Cook mixture for 8-10 minutes on medium low heat or until it has thickened into a gravy-like substance.
5.) When both filling mixture and vegetable are cooked, combine together in a large bowl and mix thoroughly. Set aside.
6.) Un wrap 2 regular pie crusts. Place one crust at the bottom of a pie tin, or small casserole dish and pour mixture over it. After it is full, cover it with the other pie crust and seal.
7.) Cook for approximately 30 minutes or until the pie crust is golden brown.
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