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I was shocked at how great these pot pies turned out! My oven has a hard time cooking pastries, so the crust didn’t turn out quite right. I may try cooking the crust seperate from the vegetable mix next time. Feel free to use your favorite pie crust recipe for this or buy one premade. I have yet to find a premade crust without lard though, so make sure you read the label. Trans fat is common too. I made 4 pies and frozen 2 (before cooking). I used 4 8-ounce Souffle Dishes, but if you don’t have them, I’m sure a regular pie pan could be used. If you don’t own souffle dishes, I recommend buying them as they are very useful and pretty darn inexpensive. Plus, portions are measured out and it’s less messy. This recipe comes from my sister, Kristin. I was originally going to figure out the recipe on my own, but since she had made an omni version just days before, I let her step in and show me how it’s done.

Serves: 4

INGREDIENTS

• Pie Crust (recipe below)
• 2 Tbsp butter
• 1/2 medium onion
• 3 tablespoons of flour
• 2 1/2 cups vegetable broth
• 1 bay leaf
• Handful of baby carrots, sliced thin
• 1 stalk of celery
• 1 large potato, diced into even squares (yes, you will throw away part of the potato)
• Salt and Pepper
• 1 tsp fresh thyme (or 1/4 tsp dried)
• 1 Tbsp flat leaf parsley, chopped
• 1 cup of peas
• 1 egg, beaten

Pie Crust

• 1 cup all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/3 cup butter or shortening (trans fat free)
• 2-5 tablespoons cold water

DIRECTIONS

1. Pie Crust: Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Cut out circles to fit top of souffle dishes.
2. Preheat oven to 350 F.
3. Melt butter in large pot and add onion. Saute until transparent. Add flour and brown for about 2 minutes. Add broth and stir. Add bay leaf, carrots, celery, potato, salt, pepper, and thyme. Simmer until potatoes and carrots are done.
4. Stir in parsley and peas. Using a 1 cup measuring cup, scoop into souffle cups. Place pie dough pieces over mixture, cut X in dough, and brush with egg. Place souffle cups on baking sheet.
5. Bake until crust is done, about 15 minutes. The inside will be boiling hot, so be careful!

Rating:

5 out of 5 penguins licked their souffle cups clean!

This recipe is very simple, vegan, and tasty. This recipe comes from the 1,001 low-fat vegetarian recipes cookbook.

INGREDIENTS

• 1 tablespoon oil
• 1 small white onion, diced
• 1 small green bell pepper (or chile), diced
• 1 1/4 cups water
• 1/2 cup white rice, rinsed (I used long grain)
• 1 cup frozen corn kernels, thawed
• 1 cup canned black beans, rinsed
• 1/2 cup barbecue sauce

DIRECTIONS

1. Heat oil over medium heat. Add onions and bell peppers (or chile) and cook until softened. Stir in the water and bring it to a boil. Stir in the rice and return to boil.
2. Cover and simmer for 20 minutes or until rice is tender. Stir in the corn beans and BBQ sauce and heat through.

Rating:

4 out of 5 penguins loved how easy and cheap this recipe was!

Upcoming recipes:

• Veggie Pot Pie (waiting for an e-mail from my sis)
• Minestrone Soup
• Cinnamon Rolls
• BBQ Black Beans

I’ve adapted a recipe at Allrecipes to make it to my liking. I cut this recipe in half and it served 4. For a vegan version, substitute the butter for vegan butter and the cheese for soy or omit it all together.

INGREDIENTS

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 bag Morningstar Farms Griller Crumbles
• Splash of vegetarian worchestershire sauce (optional)
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup vegetable broth
• 1/2 cup frozen peas, thawed
• 1/4 cup shredded Cheddar cheese

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.

Rating:

5 out of 5 penguins thought this was excellent comfort food!