Pot Pie is not a meal that comes to mind in hot weather, but we found this dish in our refrigerator when we returned home from a trip. My mom found the recipe in a newspaper, then I saw Trisha Yearwood make it on her Food Network show. Her mother was diagnosed with breast cancer and decided to change her diet. This is Trisha’s moms recipe and it is addicting!!
Chick-Less Pot Pie (Trisha Yearwood)
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 -3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep-dish, unbaked pie crusts, vegan
Preheat the oven 425 degrees
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 – 35 minutes. Cool for 10 minutes before serving. Serves 8.
NOTE: place pie on foiled baking sheet incase of drippings.