Vegetarian Pot Pie Recipe

Vegetarian Pot Pie

Pot pie is another recipe that falls under the Mom and Me group. Every time my mom asks me what I want for my birthday dinner, you can bet she already knows and has secretly stashed away the ingredients for this incredible one-dish meal. It is time consuming and requires lots of vegetables and seasonings; so, it is a rare treat. I am always grateful when I can get it. The pie crust recipe is definitely not original. My mom has seen it in a number of cookbooks and collected it from a friend of hers about the time I was born. Not sweet at all, the crust is fabulous for savory recipes, but can easily be adapted to sweet recipes. I have even used it as a crust for apple pie that was amazing. By all means, pot pie falls under fantastic winter comfort food. And my mom's is the best! (This I know for a fact because we have tried the miniature store-bought vegetarian pies. You likely won't see a review of those on ELAR. Believe me the love put into this dish is well worth it.)

Recipe for Vegetarian Pot Pie

  • 1 lg onion
  • 2 ribs celery
  • 2 t minced garlic
  • 2 T oil
  • ½ t onion powder
  • ½ t garlic powder
  • ¼ t bell pepper powder
  • 1 t herb seasoning
  • Dash red pepper
  • 1 T parsley flakes
  • 1 T chives
  • 1 T soy sauce
  • ½ t celery seed powder
  • 1 ½ T McKay’s chicken seasoning
  • Salt to taste (last ingredient)
  • 4 lg carrots, sliced thinly
  • 6 lg potatoes, diced
  • Other vegetables, optional
  • 2-3 cans cream of celery soup or 4 C milk gravy and milk to dilute the soup
  • 1 can Fri-Chik, diced

In the blender, chop onions, celery, bell pepper, and garlic using the water method, processing each separately. (Cut onions in large sections and place in a blender. Cover onions with water and process until chopped fine. Remove onions from blender jar with a large slotted spoon and place the strained onions in a sauté pan. Retain the water in the blender jar each time and at the end of processing.) Sauté onions, celery, bell pepper, and garlic in oil until onions are clear. Add remaining seasonings to onions except salt. Add milk gravy or soup. In a separate pot, steam, boil or microwave potatoes and carrots until tender; drain. Add potatoes and carrots to mixture. Simmer on low for 15 minutes. Add salt to taste. Pour into baking dish. Top with oil pie crust (see below). Bake at 350° for 30 minutes or until crust is a golden brown.

Recipe for Oil Pie Crust

  • 2 C all purpose flour
  • 1 t salt
  • ½ C oil
  • ¼ C cold water
  • Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Divide dough and roll between 2 pieces of waxed paper. Any extra dough can be baked in the oven separately and makes great crackers to go beside the pot pie.

Eating Vegetarian: 

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