Vegan Veggie Pot Pie

To me, pot pie is a serious comfort food.  There's nothing better than cracking open the delicious crust and devouring the hot creaminess of the sauce.  I love making this during the winter and on stormy nights or just for Sunday dinner.  I love this recipe because I think that people who eat meat won't miss the chicken in this full of flavor veggie pot pie.  And the great thing is if you see a vegetable that you aren't fond of, switch it our for one you do like.  Although I do recommend using the leek and fennel for sure.  It adds great flavor not only to the pie, but to the sauce as well!

1 leek, trimmed, sliced lengthwise and then crosswise, and rinsed a lot!

1 fennel bulb, trimmed, halved lengthwise, and sliced crosswise

1 1/2 cup diced butternut squash

2 parsnips, diced

4 oz sliced white mushrooms

4 med red potatoes, diced

1 can of yellow corn, drained

1 cup frozen peas

1 small head of broccoli, sliced into small “trees” (use the stalk too! just dice it)

1 TBS minced garlic

1/2 cup flour

3 TBS vegan butter

1 1/2 TBS olive oil

3 cups vegetable broth or vegan chick'n broth (for that chicken pot pie flavor), warmed

store bought pie crust, check the ingredients to make sure its vegan!

Okay so I’m pretty sure that’s all what was in it…  Oh and salt and pepper to taste. Sooo here’s what I did:

Preheat the oven to 400 degrees F.

In a large pot heat olive oil on med-hi heat.  

Add in leek, fennel, butternut squash and cook until softened.  Add mushrooms and cook until the water they release is cooked off.  Add garlic, potatoes, corn, peas, flour and butter, stirring and cooking until the raw flour taste is gone. 

Reduce heat and add in the Warm vegetable broth stirring until sauce is a thickened or until it is to your liking.  

Transfer mixture to glass baking dish, cover with pie crust and bake for 20-30 minutes.  (until crust browns and the filling boils).  THIS WILL BE INCREDIBLY HOT!  BE CAREFUL EATING IT! 

PS: I used a 9x9 baking dish and 2-1 quart baking dishes (made one big pot pie for leftovers and 2 individual pies for dinner.  You could also use a 13x9 glass baking dish.