Homemade Veggie Pot Pie

Before Going Into the Oven

 Today is September 11, 2011.  Ten years after the day that changed our country forever.  Let us never forget all the lives that were lost, all the families that were destroyed, and all the military service members that have since been fighting to protect our freedom.  I believe that the message that should live on after 9/11, is that of love and community.  When the attacks on NYC and DC took place there was this feeling of coming together with our neighbors, co-workers, and strangers to help one another out.  Sometimes it’s hard to reach out and lend a hand because everyone is so busy with their own lives.  But in the spirit of giving, we’ve made a vegetable pot pie recipe that is perfect for sharing.  Invite friends over for dinner.  Or freeze this recipe and take it to ones in need.  Let’s never forget that we are the United States of America and we stand united as one.


Whole Wheat Vegetable Pot Pie



1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 tsp. salt

6 tbsp unrefined coconut oil


2 tbsp unrefined coconut oil

1 medium leek, chopped (1 1/2 cups)

2 large carrots (2 cups)

8oz button mushrooms, thinly sliced

2 tbsp all-purpose flour

2 cloves minced garlic

4oz baby red potatoes, halved, skinned is optional ( 1 1/2 cups)

2 1/4 cups low-sodium vegetable broth

1 tsp poultry seasoning

6 asparagus spears, chopped

1/2 cup peas

1/2 cup corn kernels


Bottom Crust

1. For the dough:  Whisk together flours and salt in bowl.  In a medium saucepan, melt coconut oil over low heat.  Gradually add flour mixture a little at a time, constantly stirring the mixture.  This is the secret to a great pie crust made with coconut oil.  You will see that as you continue to add the flour until into the mixture, it will begin to clump into one large ball of dough.  If you believe the mixture is too dry, you can add more coconut oil at your discretion. Once you have a workable dough ball, take half of the dough and form into a crust on the bottom of a 9 inch glass pie dish.  The dough will be warm to the touch so use a spoon if you don’t want to use your hands.  With the remaining dough, take a piece of wax paper and form the dough into a large enough circle to cover the top of the pie dish.  You may even want to roll out some extra dough if you want to form an extra crust on sides of the pie.  Chill both the bottom crust and top crust while making the filling.


Top Crust Rolled Out In Preparation for the Pie

2. For the filling: Heat coconut oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Remove from heat, and stir in asparagus, peas, and corn.







Ready to add the top crust

3. Preheat oven to 400 degrees.  Fill in pie dish with vegetables.  Peel the wax paper from the top crust and place on top of pot pie.  The top crust should be very hard because it was chilled.  Don’t worry.  The heat from the vegetables will immediately begin to soften the crust and it will become malleable and easy to work with.  Press the dough around the edges to seal the pie.  Poke holes in the top to vent.  Place on cookie sheet and bake 30-40 minutes until crust is golden brown.  Cool at least 5 minutes before serving.  Note: You can also make up to 8 individual pot pies with this recipe.  Following the same steps, just dividing the dough evenly between the pot pies.

I prepped my pot pie this morning and will be making it tonight for dinner.  I can’t wait to taste it, as I also added curry and turmeric to my vegetables.  Will post a finished pic later tonight!

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