Vegetable Pot Pies

These pot pies are a joy! They are delicious and very easy to make. The only thing that takes time is chopping vegetables. Poultry seasoning is the secret ingredient in this recipe. The pies are also freezable. Make a few batches and freeze them for quick dinners on busy weeknights. Makes 8 small pies. If you're using bigger ramekins (like the one in the picture), you will end up with 4 pies.

Crust

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 tsp salt
• 4 tbsp vegan butter, cold, chopped into small pieces

Filling

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups celery, chopped
• 2 large carrots, peeled and chopped
• 8 oz button mushrooms, sliced
• 2 tbsp all-purpose flour
• 3 medium red-skinned potatoes, peeled, cut into small cubes
• 2 1/4 cups vegetable broth (you might need more if you want your filling to be more runny. I usually put more broth) 
• 1 tbsp poultry seasoning (or more to taste) 
• 6-8 asparagus spears, cut into 1-inch pieces
• 1/2 cup thawed frozen peas
• 1/2 cup thawed frozen corn
• 6 green onions, chopped
• 2 tbsp fresh parsley
• salt to taste

Crust

Combine flours with salt. Whisk together. With your hands rub in cold pieces of butter until there is no more large pieces. Add 4-6 tbsp cold water and knead dough with your hands until it's smooth. Wrap in plastic wrap. Keep in fridge until filling is ready.

Filling

Heat oil in large frying pan. Saute onion, garlic, celery, carrots, and mushroom until they are softened, about 5 minutes. Gradually stir in flour. Cook for 1-2 minutes. Add potatoes, vegetable broth, and poultry seasoning. Bring to a boil. Reduce to low. Simmer for 10 min. Add asparagus, peas, corn, green onions, parsley. Mix everything well. Remove from heat. Season to taste.

Making pies

Preheat oven to 400F. Roll out dough into rounds to fit your ramekins. Rounds should be about 1/8-inch thick. (If you're using small 1-cup ramekins, your rounds should be about 4 inch long. You will need 8 1-cup ramekins. I've used 4 bigger ones). Divide filling among ramekins. Place dough rounds over ramekins. With your fingers, press dough around edges. Use fork around sides of pies to seal dough. Poke hole in top of each pie. Arrange pies on baking sheet. Bake for 30-40 minutes or until golden brown.

Enjoy!

The recipe is inspired by "Vegetable Pot Pies" from Vegetarian Times.