Children of the 80’s know that keys go on shoestrings and pot pies are serious grindage. Growing up, few things in life were as satisfying to a latchkey kid as self-sufficiency and the ability to make a hot meal, albeit from a frozen box (in a ten-year-old’s world, that constituted cooking). Of course, as adults, we know those frozen pot pies are pretty grody, but the nostalgia is strong. Our Root Vegetable Pot Pies are a nod to simpler times, when MTV played music videos, kids were unsupervised, and everything was rad. This healthier version is plant-based, grain and gluten-free, and superior to the boxed variety in every way. To the max, even. Seriously…we can’t stop…Print
- 4 medium carrots, quartered and sliced 1/4″ thick (2 cups)
- 2 medium parsnips, 1/4″ cubed (2 cups)
- 1 small rutabaga, peeled and 1/4″ cubed (2 cups)
- 2 medium russet potatoes, scrubbed and 1/4″ cubed (2 cups)
- 1 batch Vegan Grain-Free Pie Crust
- 1 medium yellow onion, diced
- 1 rib celery, finely diced
- 1 large garlic clove, minced
- 2 bay leaves
- 2 1/2 cups unsalted vegetable broth/stock
- 1/3 cup unsweetened plain almond milk, divided
- 2 tbsp Anthony’s Arrowroot Flour
- 1 tbsp extra-virgin olive oil
- 1 tbsp Salt-Free Vegan Chicken Seasoning and Bullion
- 1 tsp Miyoko’s Vegan Butter
- 1/2 tsp salt, divided
- 1/4 tsp dried thyme
- 1/4 tsp ground black pepper, divided
Ahead of Time
- Make one batch of Vegan Grain-Free Pie Crust at least 4 hours (up to 24 hours) ahead of time. Season with 1/2 teaspoon of dried thyme, if desired.
- Make one batch of Salt-Free Vegan Chicken Seasoning and Bullion.
For the Sauce
- Reserve 2 tablespoons of the almond milk and set aside. Add arrowroot flour to a small glass measuring cup or mug and set aside.
- Add broth, bay leaves, minced garlic, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon ground black pepper to a medium saucepan and bring to a boil over medium heat. Once boiling, add the Salt-Free Vegan Chicken Seasoning and Bullion and almond milk (all but the reserved tablespoons) and whisk. Reduce to a simmer, stirring occasionally while cooking the vegetables.
For the Vegetables
- Prep all vegetables, keeping carrot, parsnip, potato, and rutabaga pieces as uniform as possible, and in separate piles. Heat a large sauté pan over medium heat, then add one teaspoon of oil, celery, and rutabaga. Toss and cook 3 minutes, stirring halfway through.
- Add potatoes and onions and a second teaspoon of oil, toss, and cook another 3 minutes, stirring halfway through. Finally add the carrots, parsnips, and final teaspoon of oil and toss.
- Add 1/4 cup of the simmering broth, and remaining salt and pepper, and cook another 8 minutes, gently flipping every couple minutes, as needed. Remove from heat after 8 minutes is up (the liquid will cook off).
Putting it Together
- Set oven rack to center position, place eight 8-ounce ramekins on a rimmed baking sheet, and preheat oven to 375 degrees F.
- By now, the broth mixture should be reduced to about two cups. Discard bay leaves and combine 2 tablespoons of cool water with the arrowroot flour, quickly mixing to avoid lumps and creating a smooth slurry. Whisk the broth while adding a teaspoon of the slurry at a time. After three teaspoons, whisk constantly over medium heat for 2 minutes.
- Slowly add more slurry, a teaspoon at a time, until desired thickness is achieved. Whisk for one minute between each spoonful (you may not use all the slurry). You’re looking for a gravy-like consistency. Remove from heat as soon as desired consistency is achieved.
- Pour half of the finished sauce over the pan of vegetables and toss. Spoon the vegetables into the ramekins, dividing evenly and mounding slightly in the center. Divide the remaining sauce between the ramekins.
- Place the prepared pie crust dough between two sheets of parchment paper and roll to about 1/8″ thick. Working quickly, use a cookie cutter roughly the size of your ramekins’ inner diameter to cut out eight rounds (a little space along the edge is just fine). Gently peel the shapes from the bottom parchment paper and lay on top of each ramekin. If necessary, place the dough on a tray in the freezer to firm up for a couple minutes before transferring. Once in place, use a small sharp knife to cut slits in the dough for venting.
- Add the Miyoko’s vegan butter to the reserved almond milk and microwave 15-30 seconds, until melted. Generously brush the tops of the pies with about 2/3 of the mixture. Bake for 15 minutes, brush with remaining mixture, then bake another 10 minutes. The crust will be lightly golden and flaky throughout.
- Remove tray from oven, let rest 10 minutes, then place the ramekins on small plates to serve. If you have excess dough, roll between the parchment and cut into shapes while the pies are baking. Peel excess away, leaving dough shapes on the parchment and place the parchment on a large baking sheet. Bake for 10-12 minutes while the pies are cooling. Watch closely after 10 minutes, as these will bake faster than the pies. Serve with the pies for dipping.
Prep time includes pie crust and seasoning prep but not chill time.
Nutrition Estimate Per Serving (1 POT PIE) – Calories: 351, Fat: 18g, Saturated Fat: 7.3g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 6.3g, Cholesterol: 0mg, Sodium: 281mg, Potassium: 583.5mg, Carbohydrates: 20.8g total/16.7g net, Fiber: 4.1 Sugar: 8.9, Protein: 2.6, Vitamin A: 82%, Vitamin C: 23.6%, Calcium:12.8%, Iron: 8.9% (based on 2,000 calorie diet).
- Prep Time: 35
- Cook Time: 25
- Category: Entrée, Main Course, Dinner
- Method: Stovetop and Baking
- Diet: Vegan
Keywords: POT PIE, POTPIE, VEGAN, DAIRY-FREE, VEGETARIAN, PLANT-BASED, GRAIN-FREE, GLUTEN-FREE, ROOT VEGETABLES, COMFORT FOOD