Vegetarian pot pie

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 370, total fat 0 G., saturated fats 0 G., proteins 0 G., carbohydrates 35 G., fiber 3 G., cholesterol 0 mg, sodium 500 mg, sugar 3 G.

Enjoy the flavor and texture of a classic pot pie without the chicken. This recipe is perfect for vegetarians or if you're fasting. It includes all the traditional pot pie vegetables: potatoes, green peas, onions, celery, and carrots. Everything is cooked in a light, flour-thickened vegetable broth sauce and baked under a layer of pastry, which turns into a delicious golden lid in the oven—the most delicious part of any pot pie! Slice and serve, ensuring each serving includes both the vegetables and the crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup thinly sliced carrots
1 cup frozen green peas
1 cup potatoes, diced into small cubes
0.5 cups thinly sliced celery
1/3 cup finely chopped onion
0.5 cup vegetable butter substitute
1/3 cup premium flour, unbleached
0.5 tsp salt
1/4 tsp black pepper
1/4 teaspoon celery seeds
1/4 tsp garlic powder
1 and 3/4 cups vegetable broth
2/3 cup almond or soy milk
2 sheets of dough for pie, 22 cm in diameter (without animal fat)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, bouillon, carrot, peas, potato, celery, onions, black pepper, celery seeds, garlic powder, almond milk, soy milk

Cooking the dish according to the recipe:

Preheat oven to 220°C. Prepare a baking sheet and a 22 cm diameter pie pan.

Chef's tip:

Before baking, line a baking sheet with foil and place the assembled pie pan on it. This is necessary in case the filling starts to leak juices.
In a medium saucepan, combine the carrots, green peas, potatoes, and celery. Cover with water, bring to a boil, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and set aside.

In a large skillet over medium heat, sauté the onion in the butter substitute until soft and translucent, about 5 minutes. Add the flour, salt, black pepper, celery seed, and garlic powder. Cook for 2 minutes to remove the flour flavor.
Slowly whisk in the vegetable broth, then add the milk. Reduce the heat to medium and simmer until thickened, about 5 minutes. Remove from the heat and stir in the vegetables. Unroll one sheet of dough and place it in a 9-inch pie pan. Spread the vegetable filling over the dough.
Roll out the second layer of dough and fold it over the filling. Seal the edges and make small slits in the surface to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, 30-35 minutes. Cool for 10 minutes and serve.

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