Mini Vegan Pot Pies
Ingredients
CRUST
- 2 cups All-purpose flour
- Pinch of salt
- 1/2 cup Oil
- 1/2 cup Non-dairy milk
FILLING
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1/3 cup Olive oil
- 2 Potatoes, boiled and diced
- 2 large carrots, chopped
- 1-1/2 cups Peas
- 4 tbsp All-purpose flour
- 2 cups Water
- 1/2 cup Almond milk
- 1 tsp Paprika
- 1 tsp Thyme
- 1/2 tsp Oregano
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 degrees.
- Combine 2 cups of flour, salt, 1/2 cup of oil, and 1/4 cup of milk. Roll out the dough.
- Grease a muffin pan and line with the pie crust. Make sure to press the pie crust down so that the bottom of the pot pie isn't too thick. Set aside.
- Heat the oil in a saucepan over medium heat. Add the onion, garlic, and carrots and cook until transparent and soft.
- Add the peas, pre-boiled potatoes, and all of the spices. Cook for 3 more minutes stirring.
- Sprinkle with the flour and stir to combine so that the flour evenly coats the veggies. Pour in the water and milk, stirring constantly, and bring to a simmer. Cook until it has thickened. If your vegan pot pie filling doesn't thicken as much, add more flour in 1 teaspoon increments until it is thick. It shouldn't be watery like soup!
- Divide the batter between the muffins cups.
- Roll out the leftover dough and cut circles into it using the top of a glass, a round cookie cutter, or just a knife. Top your muffin tins with the pie crust circles and pinch the edges to close.
- Brush the tops with about 1 Tbsp coconut cream, almond milk, melted vegan butter, aquafaba, or oil, and place them in the preheated oven.
- Bake for 35 minutes or until golden brown. Let cool for 10-15 before serving.
Tried this recipe?Let us know how it was!