As many of you know, March 14 is National Pi Day. This comes from the date being 3/14 (3.14) on which many people celebrate by eating or baking pies.
Not to be left out, I decided to make my favorite pot pie for dinner tonight. This is a recipe I have adapted and re-adapted to make vegan until it’s barely recognizable from the original but the delicious savory gravy stays the same. It’s a cinch to make but it will make it look like you worked all day. I cheat and use a pre-made crust that I find in the gluten-free section in Wegmans Nature’s Marketplace but you can make your own if you’re so inclined.
Chicken-less Pot Pie
1 package of vegan pie crust (top and bottom crust)
1/3 C. Earth Balance
1 large potato, peeled and diced
1/2 C. chopped onion
8 oz. baby bella mushrooms, sliced
1/3 C. all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 tsp. poultry seasoning
1 ½ C. vegetable broth
1 tsp. chicken flavored vegan bouillon such as Better Than Bouillon
2/3 C. almond milk
3 Tbs. sherry
3 C. frozen vegetables, thawed (feel free to mix this up to your liking)
- Heat oven to 425°F. Prepare pie crust according to package instructions lining the bottom of a 9-inch pie pan. Prick bottom and sides of the crust with a fork.
- Melt Earth Balance in a medium pan over medium heat. Add potatoes, cover and cook until almost tender. Add onions and mushrooms and cook until soft. Add flour, salt, pepper, poultry seasoning and stir until blended. Gradually stir in broth, bouillon and milk stirring and mixing until it’s bubbly and thickened. Stir in sherry.
- Add vegetables and mix well. Remove from heat and spoon into the crust-lined pan. Top with second crust, seal edges and flute. Cut slits in the top of the crust to allow the steam to escape.
- Bake for 35 minutes or until crust is golden in color. Let stand for 5 minutes before serving.