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Vegan Spinach Pot Pie


1 cup sliced carrots

1 cup frozen green peas

½ cup sliced celery

1/3 cup of butter

½ cup of diced white onion

1/3 cup all purpose flour

½ tsp Himalayan pink salt

½ tsp black pepper

2 ½ cup chicken broth

2/3 cup of coconut milk

1 tsp garlic powder

2 cups whole spinach leaves

Pie crust ingredients:


1 ¼ cup all purpose flour

¼ tsp Himalayan pink salt

½ cup of chilled butter

¼ cup cold water


Begin with the pie crust.

  1. In a large bowl, mix flour and salt. Add the butter and use a fork to work butter into flour until it resembles coarse crumbs. Stir in water until mixture forms a ball. Wrap in plastic wrap and put in freezer until needed.

Pot Pie Directions:

  1. Preheat oven to 475 degrees F
  2. Cut up and measure out all veggies. Heat up water and 1 cup of chicken broth in saucepan, add veggies, allow to boil for 15 minutes. Remove from heat, drain, and set aside.
  3. In a saucepan over medium heat, sauté onions in butter until soft. Stir in salt, pepper, flour and garlic powder. Add chicken broth and coconut milk. Simmer on low heat until you get a creamy mixture, add spinach leaves and allow to soften. Remove from heat and set aside.
  1. Remove pie crust from freezer and split the dough ball in half. Roll out one half for the bottom of a 9 inch baking pan.
  2. Add veggies to the bottom of the pie crust. Pour you cream mixture on top. Add some more chicken broth inside the pie (around 1/3 cup) so it’s not too thick.
  3. Add the top rolled out piece of dough to cover the top of the pie. Seal the edges and make small slits in the top to allow steam to escape.
  4. Brush the top of the pie with butter or egg wash for a golden color
  5. Bake in over for 35-45 minutes, cool for 10 minutes before serving!

Vegan Pot Pie


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