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Single Serve Vegan Pot Pie

Yield

5 Servings

Type

Main

Time

1 hour

Level

Mid

Arrow

Ingredients.

1. Preheat oven to 400°F. 2. Pour avocado oil into a medium Dutch oven over medium heat.

3. Sauté onion for 4-6 minutes until it is semi-translucent.

4. Add garlic, herbs, potatoes, carrots, celery, peas, water, and bouillon, and cook covered for 5-10 minutes, stirring occasionally.

5. Stir in beans, almond milk, flour, and salt. Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.

Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.

6. Prepare Coconut Oil Pie Crust, grease your mini Dutch ovens, and par-bake bottom crusts while the mixture thickens.

7. Transfer mixture into mini Dutch ovens.

8. Cut out pie crust circles. Place a mini Dutch oven lid on top of pie dough and cut out a circle slightly larger than the lid.

Place pie dough circle on top of each pot pie, form edges, and cut slits in the top.

9. Bake pot pie on the middle rack for 20 minutes. If the crust edges are golden, add an aluminum foil pie shield.

Bake for another 10-15 minutes until the center of the crust is golden brown.

10. Let cool for 5-10 minutes before serving.

Get the full  recipe now.

Get the full  recipe now.