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Mini Veggie Pot Pies

Have you ever had a homemade pot pie before?


Aren't they so much better than the store bought FROZEN pot pies!?? Agree? Well then I invite you to try out this plant-based, completely vegan homemade mini pot pie recipe!


These are perfect for serving individual pot pies, plus you can customize the filling with whatever you like the most, enjoy!





Mini Veggie Pot Pies Recipe:


Yield: 2 Servings; 4 Mini Pies, 1 Large Pie

Cook Time: 1 Hr


Pot Pie Ingredients:

- 3 oz Earth Balance or Butter

- 1 Yellow Onion, Diced

- 1 Stick of Celery, Chopped

- 2 Carrots, Peeled and Chopped

- 4 Garlic Cloves, Minced

- 2 tsp Fresh Thyme or 1 ½ tsp Dried Thyme

- 1/3 Cup Flour

- 1 Cup Soy Milk

- 2 Cups Vegetable Broth

- 1 Cup Frozen Peas

- 1 Tbsp Parsley, Chopped

- 2 tsp Sea Salt

- Pinch Cayenne Pepper, Garlic Powder, White Pepper, Onion Powder


Double Crust Ingredients: (Makes Top & Bottom Crusts)

- 2 Cups Earth Balance or Butter, Cubed & Frozen

- 4 Cups All Purpose Flour

- 4 oz Soy Milk



Directions:

1. Preheat oven to 400° F or preheat mini pot pie oven maker. (I have one that works great that I used for these minis!)

2. First prepare the crusts. In a large bowl, add the flour, and cubed frozen butter. Mix together using a pastry cutter or whisk. Add the soy milk and whisk together until incorporated.

3. Mix into a ball and then cut into two equal sized balls. Let them rest for ten minutes and then roll into rounds for desired pot pie size. For large ones, use an 8-10 in circle and 5-6 in circle for small ones.

4. Prepare pot pie filling. First, add earth balance or butter to a large pot. Then add the onions, carrots, and celery and cook until translucent. Add garlic and thyme towards the end.

5. Stir in flour into the pot and then pour in soy milk and vegetable broth. Bring to a boil and then reduce to a simmer.

6. Add the frozen peas, sea salt, parsley, and seasonings to the broth and stir.

7. Place bottom pie crust or crusts in pan(s) and scoop the pot pie mixture into the center. Place top crust over the mixture and seal the edges with your thumbs.

8. Cut a slit in the top of the pie to let steam vent. Bake in oven for 30 minutes for large pies and 15 minutes for small pies. Pies are done when golden brown, let cool slightly before serving, enjoy!


Tips/Tricks:

-Protect the edges of the pies from burning by putting foil around the edges the last 15-20 minutes of baking.

-You can freeze these for up to 60 days before baking off. Yay healthy, homemade frozen pies!














Click Link Below For Recipe PDF:

Mini Veggie Pot Pies Recipe
.pdf
Download PDF • 142KB


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