March 14th is the annual celebration of the mathematical constant Pi. (Pi is the ratio of a circle’s circumference to its diameter. Also know as 3.14……….) According to Wikipedia “Pi Day has been observed in many ways, including eating pie, throwing pies and discussing the significance of the number π, due to a pun based on the words “pi” and “pie” being homophones in English.” My dear friend and local blogger Hello Sweetie reminded me that today was the day, and it forced me to think of a style of pie I would like to eat since I am not the biggest fan of dessert. This delicious Vegan spin on pot pie sounded like just the ticket and something to warm our cold home and body with this snow storm hitting us hard.
The nicest thing about this recipe is that all the supplies are something I have on hand in my kitchen at all times and although it involves some chopping it does not take very long to come together at all. It is a warm, hearty and veggie loaded dish that anyone would love!
Precooking all the veggies for about 15 minutes reduces the amount of time in the oven
and creates that perfect texture in the inside of the crust. Make sure when you are chopping things you are thinking of keeping them a similar size to the chic peas you are using instead of chicken. The gravy is delicious and uses just a few ingredients the whole thing is a easy recipe to put together and totally worth a try!
I am including a bonus recipe for a simple 4 ingredient pie crust, you can also buy a pie crust from the store but making it myself guaranteed it would be Vegan. I always love trying to turn something classic into something a little healthier and meat free to stretch our thinking about meat free fare.
Easy 4 ingredient pie crust
-1 cup flour
-1/2 tsp salt
-6 Tbsp cold butter (I used Earth Balance to keep it Vegan)
-4 Tbsp ice cold water
Dump flour into a medium size bowl, add salt and mix. Place the butter into the flour mixture and cut with 2 forks until mixture looks like gravel. Incorporate the water and stir until a dough forms, place on a gently floured surface and knead until it becomes a ball. Roll dough out into a circle and place in the bottom of your pie plate. I made twice the amount of dough for this recipe so I had a bottom and top crust for the pot pie.
Vegan Pot Pie
-1 can chic peas (strained and rinsed)
-4 carrots (peeled and chopped)
-4 potatoes (peeled and chopped)
-2 stalks of celery (chopped)
-1 sweet onion (diced)
-1 cup frozen peas
-1 cup unsweetened almond milk
-2 Tbsp flour
-1 & 1/2 cup veggie stock
-1 tsp Beau Monde (Celery seasoning)
-Salt and pepper to taste
Chop all veggies to a similar size of the chic peas. Drain and rinse canned chic peas. Add 1 Tbsp Vegan butter to pan, once melted add onion and cook on low until onions are softened. Add potatoes, carrots and celery and 1/2 cup stock and cook for 15 mins until veggies start to soften. Add chic peas and peas as well as salt,pepper and beau monde to the veggies. Cook for 5 more minutes and remove from the pan and set aside. Add the additional 2 Tbsp to the pan and 2 Tbsp flour to the pan and whisk until incorporated, mix in the almond milk and continue to whisk until all the lumps are removed then add the rest of the stock. Cook for 5 minutes until it thickens and add salt and pepper to taste. Mix veggies back into the pan and once incorporated place into the pie pan. Cover with second half of the pie crust and crimp the edges together. Bake in a 450 degree oven for 20-30 minutes. Place the pie pan on a baking sheet to protect your oven from any over flow. Allow the pie to sit for 15 mins before serving.
Let me know if you try this and your family likes it!