When it’s cold outside, our Mini Veggie Pot Pie recipe comes in handy. We normally try to avoid butter and all purpose flour, but we celebrate our hard work with weekly treat days where we can enjoy some comfort food. Veggie Pot Pie hits the spot, warms the soul and is a perfect treat day choice. This version of the classic dish can be considered finger food, so feel free to eat with your hands. Enjoy our veggie pot pie recipe below!

The Lills Food | Vegetable Pot Pie

Veggie Pot Pie Crust Recipe:

  • Mix flour, sea salt and baking powder in a food processor
  • Add in cold butter and pulse until mealy
  • Add ice water one tablespoon at a time until the dough gets soft and starts to gather
  • Knead the dough quickly into a flat disk
  • Cover the dough in plastic wrap and chill in the fridge for an hour
  • Roll nine balls thin and flatten
  • Place into muffin tins or ramekins
  • Press and seal any cracks in the dough
  • Leave a rim of dough at the top so you can connect the pie top
  • Roll out some dough thinly and cut nine rough circles for pie tops
  • Make the circles bigger than you think so you can connect them to the pies

Veggie Pot Pie Filling Recipe:

  • Put onion and garlic into a pan on medium-high heat and let soften for five minutes
  • Add in flour and whisk in vegetable broth and coconut milk
  • Add in bay leaves, sea salt, pepper and simmer the broth for ten minutes or until thick
  • Add in carrots, peppers, celeries, peas and let cook for ten minutes
  • Remove bay leaves
  • Pour mixture into dough lined muffin tins/ramekins to the top
  • Connect your pie tops to the filled pies
  • Brush the tops with egg and sprinkle some sea salt and pepper
  • Cut a small x in the center of each top for ventilation
  • Bake at 375 degrees for 50 minutes or until golden brown
  • Serve warm

Veggie Pot Pie Crust Ingredients:

  • 3 cups unbleached unbromated all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 sticks cold butter
  • 1/2 cup ice water
  • 2 skinned and diced carrots
  • 1/2 diced red pepper
  • 1/2 diced green pepper
  • 1 diced celery stalk
  • 1/2 cup peas
  • 1 beaten egg

Veggie Pot Pie Filling Ingredients:

  • 3/4 large white onion
  • garlic powder
  • 2 cups vegetable broth
  • 3/4 coconut milk
  • 1/4 cup unbleached unbromated all purpose flour
  • 2 bay leaves
  • pinch of pepper

MORE INSPIRATION POSTS LIKE THIS ONE:

Potato Packets Recipe | The Lills Food

POTATO PACKET RECIPE

Potato packets are a favorite of ours. We’ve been making them together for years and we still make them today. If you haven’t tried them, we’d say it’s time. They are so…

read more

Pot Brownies Recipe | Cannabis Oil Brownie | How To Bake Marijuana Brownies | The Lills

POT BROWNIES TREAT DAY RECIPE

We couldn’t leave Colorado without making a batch of delicious treat day pot brownies! The cannabis oil offers some pretty awesome health benefits and…

read more

The Lills Food Mini Mushroom Mozzarella Tomato Spinach Quiches

TREAT DAY MINI QUICHE RECIPE

These mini quiches are the perfect finger food and they are so delicious, we can never eat just one. They are great to share and we…

read more

The Lills Food Carrot Bean Samosas

CARROT BEAN SAMOSAS TREAT DAY RECIPE2

We do our best to eat as healthy as we can, but every once and a while we enjoy a treat day and savor some off-the-good-list ingredients, like butter. We had a treat day…

read more