I was craving a traditional pot pie with a real, flaky pie crust so I adapted
this recipe for 1 hour pot pies. Having already tackled a
biscuit topped pot pie, it was time to add another version to my kitchen arsenal. I did take the easy route and buy my (double) crust (making sure there were no animal products in it).
*Note: Some brands contain lard.
The filling is creamy, comforting and delicious plus it's full of veggies. This pie reminded me of a typical frozen pot pie but healthier, because I knew exactly what was going into it.
To make the filling:
2 TBS olive oil
1/2 medium yellow or red onion, chopped
1 large clove of garlic, minced
2 cups vegetable broth
2 cups frozen vegetables (or you can use fresh)
1/4 cup unsweetened almond milk
1/4 cup unbleached flour (or thickener of choice)
2 bay leaves
salt & pepper
Preheat oven according to pie crust package directions. Saute onion and garlic in olive oil, adding a pinch of salt. Cook until soft - about 7 minutes.
Add the flour and stir with a whisk, slowly whisk in the broth.
Add the almond milk and bay leaves, stir and simmer until thickened
Add the frozen vegetables and cook about 5 minutes more. Add salt & pepper to taste. Remove bay leaves.
Pour mixture into bottom pie shell and top with other crust.
Pinch the edges of the crusts together and cut off any excess.
Cut a few slits in the top crust.
Bake according to the package (or your pie crust recipe) until crust is golden brown and the filling is bubbly.
Serve piping hot (try not to burn your tongue!).
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