Pot Pies

POT PIES

Comfort food like Mom used to make with a creamy filling and flaky crust.

This recipe will make 10 individual pot pies or 2 big 9” pies.

Crust

4-1/2 cups flour (your choice)

2 teaspoons salt

1-1/3 cups Earth Balance® Buttery Sticks

½ to 1 cup cold water

Blend flour and salt in a food processer.  Cut buttery sticks into thin slices and add slowly to the flour mixture.  Mix until mixture forms coarse crumbs.  Add water a tablespoon at a time until mixture leaves the side of the processor bowl.  Scoop mixture unto wax paper.  Gently knead to make sure it is completely mixed.  Cut in halves.  Roll first half into 10 six inch circles for individual pot pies or two 10” circles for large pies.  Place each circle in a tart pan or pie pan sprayed with Pam® cooking spray.  Roll the remaining dough into 10 five inch circles or 2 nine inch circles. Place each circle on wax paper for now.  These will be used to top the pies.

Preheat oven to 350°

Filling

2/3 cup Earth Balance® vegan Buttery Sticks

2/3 cup flour (your choice)

1/ 2 chopped onion

1 tsp salt

1 tsp pepper

2-1/2 cups water

2 vegan bouillon cubes such as Celifibr®

1-1/3 cups soy milk (or another milk alternative)

2 tablespoons Annie’s® Worcestershire sauce
 2 10 ounce packages frozen mixed vegetables.  I use organic.  If you prefer to use fresh vegetables, be sure to chop them and blanch them before adding to this recipe.

Optional: 2 packages Gardein® teriyaki chicken strips cut into cubes.  You will not need the sauce, so save that for another recipe.  If these are too frozen to cut, microwave on a plate for a minute to soften.

Melt butter. Add flour, onion, salt and Pepper.  Cook stirring constantly until mixture is bubbly.  Stir in water, bouillon, milk and sauce.  Heat to boiling. Reduce heat. Add vegetables and “chicken” cubes.  Cook until heated through.

Fill each tart or pie with filling until almost to top.  Top each pie with the pie top.  Flute around edges.  Poke a fork in the center of each pie. Place each pie on a cookie sheet. Bake in oven for 35 minutes until crust is golden brown.  Let pie cool for about 5 minutes before serving as filling will be very hot.