Vegetarian pot pie
This pot pie is so hearty and wholesome, you'll forget it's meat-free.
Pot pie is one of those kitchen sink recipes. While I outlined some veggies to use here, use up what you have in the fridge. No need to buy extra stuff. It's a great way to use up leftovers.
And while frozen pie crust is totally acceptable, I suggest making your own. Once you get the hang of it, it is easy to make a few at a time and just have them on hand in the freezer. Here is my simple pie crust recipe.
- 2 frozen pie crusts
- 1 pound sweet potato, cubed
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1/2 onion, chopped
- 8 ounces cooked chickpeas
- 8 ounces corn
- 1 clove garlic, minced
- 2 cups vegetable broth
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons butter
Melt butter in a large saute pan. Add in onion, celery, carrot, and salt, cooking over a medium high heat for about 2 minutes.
Add in garlic and sweet potatoes. Cook until potatoes are tender.
Add chickpeas and corn. Add in cornstarch and mix until all vegetables are coated.
Add vegetable broth, bring to a boil. Then remove from heat.
Using a deep dish pie dish, place one pie crust at the bottom. Fill with the vegetable mixture, liquid and all.
Cover with another pie crust, slicing holes in the top for the steam to let out.
Bake at 400° F for about 30 minutes until the crust is golden brown.