Well Sean has discovered his new favorite meal that I make (enchiladas, you’re old news) . . . it’s my Vegan Pot Pie. I have to admit, it was really good, and filling!

Another meal where you don’t feel like you’re “missing” out on anything . . . as long as there are potatoes in it, I’m good! And since there are potatoes in the pot pie, we decided to serve it with brown rice instead of mashed potatoes.

And now that I’m posting this he’s probably going to beg me to make it again . . . might have to wait until it’s not bikini season though 😉 Sorry babe!

Ingredients:

-1 Cup carrots, thinly sliced

-1 Cup frozen green peas

-1 Cup potatoes, cut into bite sizes

-1/2 Cup celery, sliced thin

-1/3 Cup onion, finely chopped

-1/2 Cup Vegan butter

-1/3 Cup unbleached, all purpose flour — I used tapioca flour because that’s what I had! —

-1/4 teaspoon pepper

-1/4 teaspoon celery seed

-1/4 teaspoon garlic powder

-1 3/4 Cup vegetable broth

-2/3 Cup almond milk

-2 9 inch unbaked pie crusts – so happy I found a Vegan and GF option at my favorite market! –

-Bread crumbs — Instead of using a pie crust to cover the pot pie, I opted to use bread crumbs on top. I really loved doing it this way, but feel free to go the tradition route and buy another crust for the top! Use as little or as much as you would like —

The rice that we always use . . . love it

Directions:

-Preheat oven to 425. Line a baking sheet with foil to place the pie on before cooking, it will keep any filling from dripping into the oven and burning

-In a medium saucepan combine the carrots, peas, potatoes, and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from heat, drain, and set aside

-In a large skillet over medium heat, cook the onions in the Vegan butter until they are soft and translucent, about 5 minutes. Stir in the flour, pepper, celery seed, and garlic powder. Cook for 2 minutes to get the flour taste out

-Slowly stir in the broth and then add the milk. Reduce the heat to medium – low and simmer until thick, about 5 minutes. Remove from heat and stir in the drained vegetables

-***This step is only if you are using a rolled up pie crust! Roll out on of the unbaked crusts to a 9″ deep dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape.*** Or, if you are doing it my way, just pour the mixture into your pie crust and sprinkle with bread crumbs on top!

-Bake until the pastry is golden brown and the filling is bubbly, 30 – 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cook for 10 minutes before serving

***I also served this meal with steamed broccoli***

XOXO