February 7th, 2017
Recipe By: Ann Vallely
Vegan Vegetable Pot Pie
( serves: 2 Pies )
Prep Time: 30 Minutes
Cook Time: 30 Minutes


(This recipe is for two pies. If you'd like to make one, just cut the recipe in half.)

- 5-6 carrots, peeled and sliced

- 2-3 cups mushrooms, sliced

- 1 large onion, chopped

- 3 russet potatoes, peeled and cubed

- 16 oz bag of frozen green peas

- 1 bay leaf

- 1/4 cup Earth Balance Vegan Butter

- 2 heaping tablespoons of all purpose flour

- 32 oz unsweetened plain soy milk

- 1 thawed package of Wholly Wholesome Organic Pie Dough (Comes with enough for two pies.)


- Preheat oven to 375 degrees fahrenheit.

- Heat butter in a large pot. Add onions, mushrooms, and carrots. Cook for 5 minutes. Add salt and pepper to taste.

- Sprinkle in flour. Stir until flour is cooked through.

- Add soy milk and bring to a boil. Add potatoes while boiling. Stir until thickened. Add more salt and pepper to taste. Add bay leaf.

- When potatoes are just about fork tender, add peas. When peas are heated through, take off the flame and prepare pie crust (follow directions on package).

- Roll pie crust onto pie dishes. Pour mixture into each pie dish until full. You may have left over mixture, it tastes great heated up later as a soup!

- Roll pie crusts on top of pies and pinch the edges together. With a fork, poke holes onto to top to let steam out.

- Bake until crust is golden brown (approx 30 minutes).