Everyone loves the nostalgic classic vegetable pot pie, whether for everyday meals or as a crowd-pleasing vegan option as a Thanksgiving or Christmas main dish.
Prepared frozen pie crusts are usually sold in pairs; that’s one reason why you may as well make two of these pies while you’re at it. Try using a whole wheat or spelt pie crust for extra heartiness.
The other is that it disappears quickly, and those with bigger appetites will want to have seconds. If you have a smaller family, or are a single or couple, feel free to cut this recipe in half to make just one pie.
The protein in this pie comes from chickpeas or for your favorite brand of plant-based chick’n. There are a lot of them out there, including Gardein, Viana, Nuggs, Tofurky, and more. Whichever you use will likely come in chunks that are too large, so make sure to cut them into smaller chunks before adding to the recipe.
Recipe adapted from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Photos originally ran on VegKitchen.com
- 8 medium potatoes
- 2 tablespoons olive oil
- 1 large onion, quartered and finely chopped
- 3 cups diced vegetables of your choice (see options in Notes), lightly steamed
- 15-ounce can chickpeas, drained and rinsed, or 10 to 12 ounces plant-based chick’n, any brand, cut into small chunks
- 1 1/2 tablespoons all-purpose seasoning (like Mrs. Dash)
- 2 tablespoons nutritional yeast, optional
- ¼ cup minced fresh parsley
- Salt and freshly ground pepper to taste
- Two 9-inch prepared good-quality pie crusts, preferably whole grain
- 1 cup fine bread crumbs
- Cook or microwave the potatoes in their skins until done. When cool enough to handle (plunge into a bowl of cold water to speed up the process), peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
- Preheat the oven to 350º F.
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice as well as the chickpeas or chick’n plus 1/4 cup water.
- Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning, optional nutritional yeast, and parsley. Season with salt and pepper.
- Divide the mixture between the two pie crusts and pat in. Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
- Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
Choose 3 or 4 from among cauliflower, broccoli, carrots, zucchini, yellow summer squash, mushrooms, kale, green peas, and corn kernels. All of these should be finely chopped (except in the case of green peas and corn) and lightly steamed, adding up to about 3 cups' worth, before adding in step 3.