Dairy-Free Veggie Pot Pie (Vegan or with Chicken)
Packed with veggies in a thyme-scented cream
sauce, this dairy-free veggie pot pie is pure comfort food. Streamline prep by
using pre-made crust, mixed frozen vegetables, and our simple DIY comfort-food
starter, the Mother Mix. You can make this vegan or with chicken.
sauce, this dairy-free veggie pot pie is pure comfort food. Streamline prep by
using pre-made crust, mixed frozen vegetables, and our simple DIY comfort-food
starter, the Mother Mix. You can make this vegan or with chicken.
Servings slices
Calories 382 kcal
Ingredients
- 2 pie shells
- 1/3 cup onions, diced
- 1 cup potato, diced
- 2 cups mixed frozen vegetables (Your choice. We used corn, peas, carrots, green beans, and edamame beans)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/3 cup Mother Mix + 3/4 cup water
Optionally, if you don't have the Mother Mix
- 1/4 cup almond flour (we use superfine almond flour. It might also be called almond meal, or ground blanched almonds)
- 1 tablespoon tapioca starch (also called tapioca flour)
- 1.5 tablespoons nutritional yeast
- 1/4 teaspoon salt (or more, to taste)
- 3/4 cup water
Optionally, for meat-eaters
- 1 cup cooked chicken, chopped
Instructions
- Preheat the oven to 350F.
- Heat the oil in a medium-sized frying pan. Add the onion and fry for about 5 minutes over medium heat, until the edges are starting to brown.
- Add the diced potato, turn down the heat and cover the pan. Let it sit for about 10 minutes, until some of the rawness is out of the potato.
- While you're waiting for the potato, combine the Mother Mix (or equivalent ingredients), water, garlic, thyme, and salt in pepper in the blender. Blend on high for one minute, and then set aside.
- Add the mixed frozen vegetables to the pan and stir well. If you're including the chicken, stir that in as well.
- Spoon the vegetable mix into the pie shell.
- Pour the Mother Mix sauce over the vegetables.
- Put the top crust on the pie. Use a knife to cut a few holes in the crust, to allow steam to escape.
- Put the pie in the oven, and bake for about 45 minutes, or until the top of the crust is lightly browned.
Notes
Storage and Reheating
This will keep well in the fridge for 2-3 days. You can reheat it in a 250F oven for about 15 minutes.About the Mother Mix
The Mother Mix is a DIY pantry-staple that gives you a jumpstart on a number of recipes on this site. It’s vegan and gluten-free and made from just 4 all natural ingredients: almond flour, nutritional yeast, tapioca flour, and salt. It takes just a few minutes to make it.Nutrition Information
Nutrition information is an estimate only and will vary depending on what type of pie crust you use, and what type of frozen vegetables you choose. It does not include the optional chicken.Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 44g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Sodium: 363mg | Potassium: 385mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3081IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 4mg