Oh, how super cute is this?
I was obsessed with pot pies when I was a kid. This is a great one for the munchkins!
Photo & Recipe courtesy of Happy Little Vegans
2 frozen store bought vegan pie crusts (the kind in the pie tins)
1 1/2 cups fresh or frozen corn
1 1/2 cups fresh or frozen green peas
1 large sweet onion chopped
2 medium potatoes, chopped into cubes
3 cups of water
1 veggie boulion cube
2 1/2 tsp sea salt
1 tsp black pepper
1 tsp cumin
1 tsp ground ginger
1/3 olive oil
1 tsp chopped garlic
3 tablespoons faux butter
3 tablespoons unbleached flour
3/4 cup soy milk
Preheat oven to 400. Remove pie crusts from freezer and let them sit while you prepare the ingredients.
In a pot, combine the corn, peas, potatoes, water, bouillon, salt and pepper. Boil, then reduce heat and let simmer until potatoes are soft.
Heat oil in a skillet, saute the garlic and onion until transparent and lightly browned – careful not to burn. Add the cumin, ginger and the 3 tablespoons of flour, stirring until flour is lightly browned and mixture is thick. Add in the soy milk and faux butter, and stir.
Pour onion mixture in the skillet into the pot of veggies, simmer for another 15 mins until thick.
You can also add a tablespoon of red or white wine for a bit of a kick, and if its still not creamy enough for you add a bit of cornstarch and more butter.
Roll your crust out flat. At this point it should be soft and workable. Then take your ramekins (or whatever baking dish you want to use) and turn it upside down onto the crust to make an impression. Follow the line and cut it out.
Fill your ramekins with the filling and place the cut out crust on top. If you want decorative pieces, now is the time to cut them out and place them where you like.
Bake on cookie sheets for approx 15-20 mins or until the dough is slightly browned.