by Chef Kendall Huff
Native Foods Cafe
Winter is truly the best time to eat pot pie... especially if you live in the Midwest. Buttery puff pastry filled with a creamy gravy and fresh veggies... my mouth just started growling... I mean my stomach just started watering... you know what I mean! This dish is great with a nice green salad or some braised winter greens. I came up with the recipe for our Pie in the Face Cooking Demos this past summer at Native Foods Cafe, but figured it would best to share with everyone during a nice, cold Winter month.... enjoy!
Traditional Pot Pie Vegan-Style
Makes: 2 Happy Pies Or 1 Large Square Pie!
2 each carrots, diced
1 each onions, chopped
1 cup peas
2 each red peppers, diced
4 each garlic cloves, minced
1 cup vegan butter
2 cups flour
5 cups non-dairy milk
2 tsp salt
1 tsp black pepper
¼ oz fresh thyme, chopped
2 oz fresh parsley, chopped
2 tsp garlic powder
1 to 2 sheets vegan puff pastry, size varies by brand
1. Sauté carrots, onions, pepper, peas and garlic in oil.
2. Remove from the heat and set aside.
3. Heat butter in a pan and melt. Add the flour and make a roux. Whisk in the milk and stir constantly.
4. Add salt, pepper, garlic powder, chopped thyme and parsley.
5. Add cooked veggies.
6. Line a pie tin with the puff pastry (as you can see above I used a large baking dish and it turned out great too). No need to grease, it will fall over the edges, which is good!
7. Pour the pie filling into the pie tins over the puff pastry.
8. Fold the extra puff pastry over the top of the filling.
9. Bake at 350 degrees for 35 to 40 minutes. All oven vary, so keep on eye on the Pies. The Pie should be golden delicious on the outside and warm the gooey on the inside!!
**Try Making Designs on the top of the Pie using your knife or extra Puff Pastry*
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