Mini Pot Pies
These mini pot pies are so cozy and filling. They are packed with veggies (and beans), so in addition to being a healthy source of carbohydrates and fiber, they contain a good amount of plant-based protein.
Servings: 5 Servings
Calories: 385kcal
Equipment
Ingredients
- 1 Vegan Pie Crust
- 1 tablespoon avocado oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 cup Yukon gold potatoes cubed
- 2 carrots peeled & diced
- 2 celery stalks diced
- 1/2 cup peas frozen
- 1 cup water + vegetable bouillon
- 1 15 oz can chickpeas rinsed and drained
- 1 cup unsweetened almond milk
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Pour avocado oil into a medium Dutch oven over medium heat.
- Sauté onion for 4-6 minutes until it is semi-translucent.
- Add garlic, herbs, potatoes, carrots, celery, peas, water, and bouillon, and cook covered for 5-10 minutes, stirring occasionally.
- Stir in beans, almond milk, flour, and salt. Let simmer for about 5 minutes, stirring occasionally as the mixture thickens.
- Prepare pie crust, grease your mini Dutch ovens, and par-bake bottom crusts while the mixture thickens.
- Transfer mixture into mini Dutch ovens.
- 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.
- 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. (Pro tip: place the pot pie on a baking sheet. This will catch any overflow and make clean up a breeze.)
- Let cool for 5-10 minutes before serving.
Notes
Storage Tips
For best results, keep leftovers at room temperature until they cool down a bit. Then, transfer them to an airtight container.
- Fridge: Leftovers can be kept in the fridge for about four days if they are in an airtight container.
- Freezer: Mini pot pie leftovers can be frozen in an airtight freezer-safe container for up to a month.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 909mg | Potassium: 531mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4316IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 3mg
