Dining In - Veggie Pot Pie

Veggie Pot Pie - Skinny Bitch Ultimate Everyday Cookbook

I was skeptical about this recipe. Based on the ingredients list I thought this would turn out bland. There are no extra seasonings besides salt and pepper. I was wrong. Without a doubt this was the best pot pie I have ever had! It all came together so well. The sauteed vegetables made for a simple, yet delicious creamy filling with subtle sweetness from the almond milk. The flaky crust was buttery and salty, perfectly complimenting the filling. My boyfriend and I thoroughly enjoyed this for dinner, nodding in approval the whole time and eating way too much of this six-serving pie. Oh and did I forget to mention, still vegan? As if it wasn't obvious. But what may not be so obvious at first glance - it's soy-free! This is going on my "Make Again...and Again!" list. You can find this recipe and others in Skinny Bitch Ultimate Everyday Cookbook.


Shopping note: I bought all of the ingredients for this recipe at Trader Joe's, with the exception of the vegetable shortening.

Finished Product - Veggie Pot Pie

Pie Filling
2 tablespoons grapeseed oil
1/2 yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, chopped
Salt and pepper
1 cup broccoli florets (used frozen, thawed)
1 cup sweet peas (used frozen, thawed)
1/2 stick or 1/4 cup Earth Balance margarine
1/4 cup flour
2 cups plain almond milk

Pie Crust
1 cup flour
1/2 teaspoon salt
~1/3 cup vegetable shortening
1/8 cold water
3-4 tablespoons ice cold water


Start by making the pie crust in case you need to chill it, which I recommend. This pie crust recipe was included in the back of the cookbook for an apple pie recipe, but for this you simply halve it, which is why some portions aren't exact. 

In a large bowl combine flour and salt. In a liquid measuring cup add 1/8 cup cold water then add vegetable shortening to equal 1/2 cup line. Pack down the shortening with a spoon to remove air bubbles. Then scoop out shortening and add to flour mixture, discarding of the extra water (this part was confusing to me, but I tried it nonetheless). 

Using pastry cutter (or your hands if you have nothing else) quickly cut shortening into flour until you form small, crumbly dough balls. Add 3-4 tablespoons of ice cold water and mix with a spoon after each one is added. Chill the dough for 30 minutes in refrigerator. Set aside for later use. 

Preheat oven to 375 degrees before starting on the filling. 

Heat grapeseed oil in large skillet over medium-high heat. Add onions, carrots, and celery and cook until softened, about 5 minutes. Season with salt and pepper. Add in broccoli and peas. Continue cooking for about 5-7 minutes. Remove from heat and set aside. 

Onions, Carrots, Celery, Broccoli & Peas - Veggie Pot Pie Filling

Veggie Pot Pie Cream Sauce

Heat margarine in a medium saucepan over medium heat. Add in the flour slowly and stir together. Continue cooking, while stirring for about 3 minutes. Add in almond milk and stir constantly. Simmer for about 3 minutes, sauce will thicken. 

Add cooked vegetables to the sauce and stir carefully. Once combined spoon mixture into a 9-inch glass pie pan (I only had a metal one to use, as you can see from photos, but it still worked out fine). Roll dough into a ball and then flatten out into a circle a bit wider than pie pan. Lay out dough over pie. Pinch edges and use knife to slice holes into top before cooking.

Bake pie for 35-40 minutes. Serve hot. 

Veggie Pot Pie Before Adding the Pie Crust Dough

Pre-Cooked Veggie Pot Pie