“Vegetable pot pie for one, please!”
It was a rainy, gloomy day here in New Jersey, and I was looking forward to cooking some comfort food for dinner (made healthy, of course.) In the winter, one of my favorite meals to eat out is chicken pot pie. I love chicken pot pie. Since I don’t have any mouths to feed, I decided it would be a good idea to make a single serving, and make it a little bit healthier by adding more veggies!
Who wouldn’t want to eat pie for dinner? Using a prepared whole-grain crust made it a little bit easier to prepare this vegetable pie. While I am not a vegetarian, I try to eat meatless meals a couple of times a week. I am dairy-free due to an intolerance, so I love using almond milk in my recipes instead of milk.
My inspiration for this came from The Minimalist Baker 1-Hour Vegan Pot Pies, but I changed it up a bit to make only one serving. The ingredients below serves five:
Ingredients:
- 2 tsp olive oil
- 3/4 cup chopped onion
- 2 cups veggie broth
- 2 cups frozen mixed vegetables (I used – organic carrots, soybeans, mushrooms, cauliflower, tofu, potatoes)
- 1/4 cup unsweetened plain almond milk
- 1/4 cup baking powder
- 1/4 cup corn starch
- 1 large clove garlic
- prepared pie crust
- sea salt and black pepper
- organic agave nectar
Directions:
- Preheat oven to 400 °F
- Heat olive oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, soybeans, tofu, potatoes. Stir in cauliflower and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, and 1/4 cup water until baking powder is completely dissolved. Stir into vegetables, and cook about 3 minutes.
- Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Yummm