Vegetable Pot Pie
- 1 cup peeled and diced potato
- 3/4 cup sliced carrot
- 2 Tbs. coconut oil
- 2/3 cup diced onion
- 1 tsp sea salt
- 1/4 tsp dried thyme
- 2 Tbs. yeast flakes
- 1/2 cup all-purpose flour
- 1 1/2 cups non chicken bouillon
- 1 cup country gravy
- 3 cups chicken-style protein plant-based
- 1 cup peas
- 2 refrigerated pie crusts
- 1 egg-replacer with 1 tbs. water to make an egg wash
- Preheat oven to 425 degrees.
- Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
- Melt 2 Tbs coconut oil in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
- Add salt, yeast flakes , thyme, and seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
- Gradually whisk in chicken broth and then country gravy . Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt if desired.
- Stir in chicken-like protein and peas. Turn heat off.
- Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
- Brush egg replacer on top of the pot pie and use a knife to cut 4 slits to let steam escape.
- Place on a baking sheet and place in oven and bake for 30 minutes.
- Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)
Flaky Pie Crust
- Begin with very cold butter, you can put it in the freezer for 10 minutes. Dice it with a knife into cubes about 1/3" across, they don't have to be exact.
- In a large bowl, combine flour, sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add the ice water a tablespoon at a time and mix swiftly and gently. Add just enough water to allow the dough to form into a loose ball.
- Flatten the dough into disks, wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
- Roll the dough out to the desired size (12-13" circle for a 9" pie pan) on a floured surface with a floured rolling pin. Turn it frequently to maintain its shape and to prevent sticking. Gently roll it over the rolling pin and transfer to your pie pan.
- Press the dough evenly into the bottom and sides of the pie plate.
- Trim dough to a 1-inch overhang using kitchen shears, fold under, and seal to form a rim, then crimp the rim with fingertips and knuckle.
- Using a fork poke holes at the bottom of pie. Wrap with plastic wrap and set in the fridge or freezer. The dough must be well chilled before baking.