Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
boidragon, 04/10/07
Easy Pot PieIngredients (use vegan versions): 2 cups flour
2/3 cup olive oil
1/3 cup water
3-6 green onions
1/2-1 cup peas
1/2 - 1 cup beans spinach
nutritional yeast flakes (optional)
3 medium-large potatoes
basil, parsley, other herbs, spices
1 cup water
2 tablespoons cornstarch
1 vegetable bouillon cube herbs
Directions:Make pie crust using first 3 ingredients. Mix together and form a ball. Cut ball in half, and put between 2 sheets of wax paper and roll out.
Spread one ball in a pie pan.
Roll out the other ball to use as the top.
For the filling:
Peel, slice, and boil the potatoes until soft.
Use canned, frozen, fresh veggies for the filling. Mix potatoes and veggies.
I made the gravy from the last 4 ingredients:
Combine water and cornstarch. Heat and add bouillon cube and spices. Stir over medium heat until thickened. Stir into the vegetables.
Fill pie shell.
Top with spinach leaves.
Top that with the second pie crust and pinch edges together. Trim off excess crust and put around the rim. Cut air holes into the top.
Bake at 350 for 10 minutes, reduce heat to 250 for an hour. Bake at 350 for last 15 minutes to brown the crust. Make sure the inside is hot. Might bake faster at a higher temp.
This cooked great and was enjoyed by my family! The crust stayed together and didn't fall apart - and was simple to make.
Serves: 8
Preparation time: 20 minutes to make, 1 hour to bake
