Top with the crust and bake. The epitome of comfort food a good pot pie has a rich filling flaky crust and just enough veggies that you don t feel guilty for taking an extra large slice. It makes the crust soggy and the pie hard to cut. In a small bowl whisk together the. Mix 2 cups flour and salt with vegetable shortening using pastry blender.

Once tender stir in the rest of the vegan pot pie filling ingredients and transfer the mixture to a pie pan or baking dish. Pour vegetable mixture into the pie crust. Arrange cauliflower veggie tots on top of the pot pie and place pan in oven for 20 25 minutes. 1 cook the pie crust a little first then add veggies and cook again so that the crust is really done. Drstarve s vegetarian pie recipes.

Divide ball in half. Add your filling into bottom pie crust. Roll out the vegan pie crust and top the vegan pot pie with it. I did skim some off but still put too much in the pie crust. Cover with top pie crust seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.

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But just because you re eating vegan doesn t mean you have to miss out on this classic dish. Place into oven and bake for 20 25 minutes checking at 20 minutes. Add your boiled veggies to the sauce skillet and mix gently to combine. Combine the flour cornmeal and salt in a food processor and pulse to combine. Again we ve used the same concept from our vegan pot pie with sage crust.

Add the butter and pulse just until it resembles coarse crumbs. Mix in 6 to 8 tablespoons ice water and stir until mix. Heat oven to 425 degrees f 220 degrees c. You should try it too. Bake at 450 degrees until golden and crispy.

Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. This brings a hearty down home feel to the crust versus the lightly floral element of the coconut oil crust which is also crazy delicious. 2 drain most of the broth after cooking veggies. Finish by placing casserole under the broiler until the topping is golden brown watching very. Unroll the second crust and then place on top pinching the sides together to close.

Cut slits in the top of the crust. Mix 2 cups flour and salt with vegetable shortening using pastry blender. Crust for veggie pot pie by pattecake. Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly. But since this is a vegetarian pot pie we used butter instead of coconut oil for the crust.

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But since this is a vegetarian pot pie we used butter instead of coconut oil for the crust. Cut slits in the top of the crust. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Add the butter and pulse just until it resembles coarse crumbs. But just because you re eating vegan doesn t mean you have to miss out on this classic dish.

Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly. Divide ball in half. Once tender stir in the rest of the vegan pot pie filling ingredients and transfer the mixture to a pie pan or baking dish. Top with the crust and bake.