Pot pies of wonderfulness.

Nearly 8 months ago, I moved across the country, to live with my boyfriend. It was an amazing trip to make by myself (and my two cats). When I arrived here in October, I began a bit of a domestication process. On myself. I've been slowly learning to cook, started keeping house much better than I ever had before (don't tell him that), and began experimenting with urban gardening.

There will be much more fleshing out of my background and life later. Right now, I simply want to share the wonder that is this pot pie recipe. It's fantastic in that I can make up two dinners in one medium pot. I'm sure I could make many, many pot pies in a large pot, but I only have four Corningware pop-in baking dishes (for now). They can either be baked immediately, or saved for a future meal.

Veg Pot Pies

I modified this recipe from the one at Vegetarian Times

Preheat oven to 400° (If baking immediately. If you're like me, and only cooking for two, then toss these puppies in the toaster oven, same temperature, but no need to preheat!).
Make up 2¼ cups broth (I love Better Than Bouillon No Chicken broth, but you can use ready-made broth) and set aside.

DOUGH
Whisk together:
1½ cups flour
¼ teaspoon salt
Cut in:
4 Tablespoons butter or margarine
Gradually add cold water, 1 tablespoon at a time, making sure to gently mix as you go (the amount you use will vary, the original recipe called for 3-4 tablespoons, but I always have to use about twice that). Gently mix the dough until you can form a ball, then wrap and chill.

FILLING
Heat in a medium pot:
2 Tablespoons olive oil
Add:
1½ cups chopped green onion
3 chopped celery stalks
3 chopped carrots
1 large chopped parsnip
8 oz chopped mushrooms
Sauté for 5-7 minutes.
Stir in:
2 Tablespoons flour 
2 cloves minced garlic
Coat the vegetables and cook for about 1 minute.
Add:
1 large chopped potato (or approximately 1½ cups)
1 teaspoon poultry seasoning
2 tied thyme sprigs
2¼ cups broth from earlier.
Cover and bring to a boil.
Reduce to medium heat and simmer for about 10 minutes.
Stir in 2 Tablespoons cashew butter, making sure it melts in with the juices, then cook for about 1 minute.
Remove pot from heat and add:
½ cup corn
½ cup peas

Roll out your chilled dough, and cut with a sharp knife to the size you need to cover your pies (the pop-ins I use are 16 oz, and the dough is plenty to cover all four of them).
Divide the filling amongst your baking dishes.
Press the dough down over the filling, pressing against the edges.
Poke a couple of holes in the top of the dough.
Now you are ready to bake for 30-40 minutes! Or refrigerate/freeze for later.


As I said above, these pot pies are phenomenal. When I'm done cooking everything, I always scrape the pot for every last taste of gravy.
The real kicker is they're entirely vegetarian, vegan even, if you use margarine instead of butter. I'm used to eating meat, and just recently turned quasi-vegetarian. I've considered getting Certified Humane chicken to add, but to be honest, I'm a little concerned it wouldn't taste as good with the meat!

I hope you enjoy. Let me know your thoughts!