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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


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