Beat the cold-weather blues with this wholesome, hearty, and, dare I say it, healthyvegetarian pot pie recipe.
The comfort offered by pot pie is second to none – under its flaky crust is a deliciously thick and creamy combination of vegetables, broth, and spices. This vegetarian pot pie focuses on the delicate flavors of the vegetables themselves, bringing their subtle flavors to the forefront and forcing us to ask ourselves why the dish ever involved meat in the first place!
Don’t be intimidated by the perceived complexity of pot pie – it’s actually relatively foolproof. I’ll admit, anything that requires homemade dough usually discourages me, but in this recipe, it may very well be the easiest part to assemble. All you have to do is make sure that the butter is cold before adding it into the flours and salt and that you chill the dough before using it. And trust me, this dough is worth the effort – it’s a labor of body-friendly love by shunning white flour and embracing spelt and whole-wheat flours.
The vegetable filling is also easy as (pot) pie to prepare. Traditional vegetable ingredients in pot pie include carrots, peas, green beans, and potatoes. In an effort to expand on the vegetable component as well as up the ante on the nutrition, this recipe includes the unique flavors of leeks, fennel, mushrooms, asparagus, and corn. However, be aware that this vegetarian pot pie recipe is not vegan on account of using butter for the dough. You can easily replace the butter with a vegan alternative if you so please. Also, if you aren’t a fan of fennel, replace it with celery. Enjoy!
- Cook Time
- Prep Time
- For the dough
- 3/4 cup whole wheat flour
- ¾ cup spelt flour
- ¼ teaspoon salt
- ¼ cup cold butter cut into pieces
- For the filling
- 2 tablespoons olive oil
- 1 medium leek chopped
- 1.5 cups chopped fennel
- 2 large carrots diced
- 1 cup crimini mushrooms sliced thinly
- 2 tablespoons spelt flour
- 2 garlic cloves minced
- 4-5 red potatoes peeled and cut into small cubes
- 2 cups vegetable broth low sodium
- 1 teaspoon poultry seasoning
- 4 asparagus spears chopped
- ½ cup frozen peas thawed
- ½ cup frozen corn thawed
- For the dough, mix together the flours and salt in a large bowl. Use clean hands to massage in the cold butter pieces. Add in up to ¼ cup cold water to help with mixing. Continue to massage until a smooth dough forms. Create a ball and wrap it in plastic wrap. Place in the fridge and let chill while you prepare the remainder of the vegetarian pot pie.
- Preheat the oven to 400 degrees Fahrenheit.
- For the filling, in a large pot over medium-high heat, add in the oil, leek, fennel, carrots, and mushrooms. Sweat the vegetables for about 5 minutes. Add in the spelt flour and garlic. Stir and cook for another minute. Next, stir in the potatoes, vegetable broth, and poultry seasoning. Cover the pot with a lid and bring the mixture to a boil. Reduce heat to a simmer and let continue to cook for another 10-15 minutes. After 15 minutes, remove the pot from the heat and stir in the asparagus, peas, and corn.
- To prepare the vegetarian pot pies, assemble about 8, 1-cup glass ramekins. Fill each ramekin evenly with the vegetable mixture, nearly to the top, but leaving about ½ inch space, so that there is room for the dough seal and for the vegetable mixture to heat thoroughly without bursting over the sides.
- Roll out the dough and cut out circular shapes that are the diameter of the ramekins plus about 2 inches. Place the dough pieces atop each ramekin and use the extra dough around the edges to press around sides of the ramekin and thus thoroughly seal the pot pies shut. Use a knife to make a slit or two across the center of the dough rounds. This will allow for steam to escape the pot pies as they cook.
- Place the ramekins on a baking sheet and slip the sheet into the oven for about 35-40 minutes, or until the dough has turned a golden-brown and is cooked throughout.
- Remove the ramekins from the oven and let sit for a few minutes before serving.