No, this pot pie wasn’t discovered in some no-tell motel, that’s not why I call it a cheater 🙂 I call it my Cheater Vegetable Pot Pie because you use puff pastry for the crust, which makes it feel so easy you’ll feel like you’re cheating!
It’s also healthier than a lot of pot pies out there because there’s only crust on the top. You’d be surprised how much fat and calories that’ll save ya. It’s also full of all my favorite veggies including: kale, carrots, celery, potatoes, onions, mushrooms and bell peppers.
Yes, you read that right. I put kale in a pot pie!
This might seem like another seasonally-odd menu choice, but I made it last week during that silly snow storm we had here along the Front Range (and we’re having more winter weather this week, sheesh!). Plus you can totally enjoy pot pies all summer long- just fill ‘er up with your favorite summer veggies instead of the heavier root vegetables they’re usually made with.
“Cheater” Vegetable Pot Pie (makes 7-8 servings)
Ingredients:
- 1 small sweet onion, roughly chopped
- 1/2 bunch kale, de-stemmed and chopped
- 2 large carrots, thinly sliced (peeled or unpeeled is up to you)
- 1 Tablespoon vegan butter
- 2 red potatoes, chopped (peeled or unpeeled is up to you)
- 1 bell pepper, sliced
- 2 stalks celery, sliced
- 6-7 crimini mushrooms, sliced
- 1/4 cup whole wheat flour
- 1.5 cups vegetable broth
- Half cup non-dairy milk (I used almond)
- 2/3 cup frozen sweet peas
- S&P
- 1 sheet puff pastry crust, thawed and rolled out (Pepperidge Farm is accidentally vegan and available at most stores, or you can make your own!)
Directions:
- Water saute the onion, kale and carrots for 2-3 minutes.
- Add the butter, potatoes, bell pepper, celery and mushrooms and cover with the heat on medium/low for 5 minutes.
- Stir the flour into the veggie mix, mixing until it’s all combined, 1-2 minutes.
- Pour in the veggie broth and the almond milk. Keep stirring until there are no flour lumps, then bring to a simmer. It’ll start to thicken up in about 4-5 minutes. Add the frozen peas then remove from heat.
- Add a bit of sea salt and freshly ground pepper, then stir. Spray your 8×8 baking dish with some non-stick spray, then pour in your delicious veggie mixture. Cover with your puff pastry and cut slits in the top to vent. Bake at 375 until the crust is golden brown, 15-20 minutes (or maybe more depending on your oven). Let cool for a few minutes then serve.
Enjoy!
Follow
Comments on this entry are closed.
Love pot pies! YAY for Kale 🙂 that is a great addition!
I love pot pies! Even in the summer, I enjoy hearty comfort food from time to time. These look great and I love the addition of kale! I make it in the summer with lots of zucchini and squash and it feels every bit the “summer” meal to me!
Robert and I used to eat a lot of those Marie Calendar frozen pot pies, until I actually did the math on how much fat and calories they contained. Yikes! The top of the crust is the best part anyway 🙂
You are amazing! Really you are. I am excited to try this.
Yes! Kale is a great addition! I’m crazy about pot pies, but I never make them. Yours sounds fabulous and without a pie crust to make, not too difficult either!
Pretty much spring doesn’t want to come yet. This would be welcome at my house right now. I adore puff pastry, can’t someone else make one besides the only brand currently on the market. I would love to see one without HFCS and hydrogenated oils… Sigh.
A tasty vegan pie dish! It sure looks very appetizing to me! Yummmm!
This sounds great! I’m wondering if you could make individual ones and freeze them??? I’m the only vegan in the house, and while the family does try everything I make I always get the comment this is good but it’d be great with some chicken…sigh.
I suppose you could, although I haven’t tried it!
can hardly ever find kale — beet greens are often available. is that a good sub for the kale?
I think you could sub any green!
Made this over the weekend and it was wonderful! I love potpies and it was one of the few things I missed since going vegan a few months ago. Plus, anything with bell peppers is a winner for me! Thanks so much!!
I’m so glad you liked it!
Do you think using frozen kale would work alright?
I would defrost it and make sure you get all the excess moisture out!
I made this recipe for christmas last year, it was so good! I had to find the recipe again so I can make it for dinner tonight. 🙂
That’s awesome, thanks for letting me know! 🙂
What is S&P?
Salt & pepper!
I made this on Halloween and I am making it again today. It’s very very good. My boyfriend, non-vegan, loved it too! I’m changing up the vegetables today, so that maybe my son will try it. (He doesn’t like mushrooms) this may be my Thanksgiving dinner!
WOW! What great feedback, thank you so much for sharing. I hope your son likes it 🙂
This is in the oven as we speak! I love vegan cooking once in awhile! It looks delish so far! Thanks for the recipe!