Ok, so I ran across an amazing all veggie pot pie recipe that is SO delicious! I’m always trying to find new and creative ways to cook meatless dishes and this is a winner winner veggie dinner!

What you’ll need…

1 cup of diced organic carrots

1 cup of frozen green peas (I didn’t have so I used organic corn, which was delish)

5 small organic red potatoes cut into small chunks

3 stalks of thinly sliced organic celery

1/2 tsp salt

1/2 tsp of pepper

1/4 tsp of garlic powder

2/3 cup of almond milk

1 3/4 cup of vegetable broth

1/2 cup of vegan butter (Soy free Earth Balance)

1/3 cup of all purpose flour (I used Red Mill Gluten Free)

2, 9 in pie crusts (lard free)…I didn’t have so I used organic vegan pastry puff dough

Directions

Preheat oven to 375°. Dice and slice all veggies. Place potatoes, carrots, celery, and corn into a pot and cover with water. Bring to a boil and cover. Cook until potatoes are tender (about 15 min). In a separate pot, melt butter on med-high heat then add flour. Keep stirring then slowly add vegetable broth then milk. Add garlic powder, salt, and pepper and stir. Place on med-low heat and simmer until thick. Drain veggies. Once veggies are drained, add to thick mixture and stir to coat. Line a baking pan with foil and place under pie pan (so veggie juice won’t boil over to the bottom of your oven). Put the 1st crust layer at bottom of pan then add veggie mixture. Cover with 2 layer crust then add to oven. Bake for 30 min or until crust is golden then serve!

My husband loves a good pot pie and tore this one up! Didn’t even miss the chicken!

Enjoy!

(Ha may not be pretty due to the family attacking it and the flaky pastry dough, but it was delicious!!)

The original recipe, before my tweaking, can be found here.