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Awesome Veggie Pot Pie

What you need: 

Filling:
2 cups vegetable broth
1 1/2 teaspoons cumin
1/3 cup flour
1 cup carrots, chopped small
1/2 cup peas
1/2 cup corn
2 small potatoes, chopped small Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup margarine, softened
5 tablespoons water

What you do: 

1. Preheat oven 425 degrees F. For sauce, heat veggie broth in a pot until it starts to boil. Add cumin and lower heat to medium. Add flour slowly and stir until thickened. Lower heat to low and let sit.
2. To make crust, mix flour and salt together in bowl. Cut in margarine until dough looks crumbly. Stir in water. Roll dough into a ball. Divide in 1/2.
3. Roll out 1/2 of the dough until large enough to line a 9" pie plate. Roll out second 1/2 and set aside. Fill pie shell with veggies and potatoes.
4. Pour thickened broth over veggies and cover with top layer of crust, making sure to seal tightly. Cover outside edge of crust with foil. Remove foil 15 minutes before pie is done.
5. Put on middle rack in oven and bake for 30 minutes or until top of the crust has lightly browned.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

This is great! I agree, it could use a little more sauce, but it's nice and flavorful still. Added spinnach, celery, kidney beans, onion, garlic. i only used 1 tsp of cumin, I think i'll try a little less and put in some rosemary and thyme next time. Thanks for the recipie! :D

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Great Recipe! It is a staple in my house.Since its only me, it usually last for a week. I freeze half of it after 3 days.
I tweaked it and added rosemary,garlic,thyme and a pinch of sea salt to broth. I didn't have potatoes on hand so I subbed zucchini :D

Thanks for posting.

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I make this a lot. It's amazing. The only thing I change is substituting cumin for rosemary+thyme.

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This was so good and very easy to make. Definitly going to the make again list ;)b

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This is awesome! I had never made any kind of pie before, but I succeeded. I'm not good at making real food, so that's saying something about how easy this is to make.

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On a side note, I would recommend baking it in a 9x13 rather than a pie pan just because it would be easier to serve once cut into pieces.

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This recipe truly lives up to its name!  I'm super lazy though and I really reduced it.  I used two premade pie crusts and a mixed bag of frozen soup veggies (minus the okra) both obtained from my local faceless-corporation-mega-goods store.  I also cut up some morningstar chickn patties fried up in EVOO and rosemary.  For the filling I had one can of veggie broth and heated that up with lots of pepper, a pinch of cumin and paprika, and cornstarch to thicken.  I filled the veggies and chikn in the pie first then added as much filling as I could over top.  It was delicious and even my omni roomie enjoyed it.  Thanks milwarwin for sharing!

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I made this for dinner tonight and my bf and I loved it. I did change a few things, I added McCormick's Mixed Spices (1tbsp) and garlic salt to the broth. Then along with the flour I added 2 tbsp of cornstarch. This really made it thick. I also added an additional 2 tbsp of soy milk and 1 tsp of mixed spice to the dough. It tasted wonderful and will defiantly make again!

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Great receipe! I made whole meal pastry and chucked in some tinned borletti beans. Rustic and wholesome! Origional would be v. tasty too.  :)>>>

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:)>>>
i stumbles across this recipe last week and have already made it 3 times! i loooove it! not a huge fan of the cumin though. made it taste vaguely like tacos. I left it out subsequent times. im going to make a few to freeze.

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