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Super Yummy Cheesy Pot Pie

What you need: 

Pot Pie filling:
3-4 small potatoes, cut into bite size chunks
2-3 carrots, cut into bite size chunks
1/2-1 cup broccoli florets Cheese Sauce:
1/2 cup flour
3/4 cup nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1 cup nondairy milk
1 cup water
3 tablespoons veggie oil (mild tasting) 2 frozen deep dish pie shells, thawed

What you do: 

1. Preheat oven to 400°F. Cook potatoes, carrots, and broccoli in microwave or stove, so that they're partially done, but not completely. I usually just toss them in the microwave while I make the cheese sauce.
2. The cheese sauce I use is from the Flashback Mac and Cheese recipe on this site. To make cheese sauce, add flour, nutritional yeast, and spices to saucepan and turn heat on medium.
3. In a separate bowl, combine milk, water and veggie oil. Slowly add the wet to the dry, whisking continually over medium heat. Once the ingredients are combined, turn heat up and keep whisking until mixture is bubbly and thickens some.
4. Turn heat back down to medium and keep whisking until you get a nice thick cheese sauce. When your cheese sauce is done and veggies are slightly tender, combine the 2, and then fill 1 pie crust with mixture.
5. Remove 2nd pie crust from the tin and place it on top of filled pot pie. Use a fork to press the crusts together around the edges and seal it, then to punch a few holes on the top of the crust. Bake in oven for around 35-45 minutes, until crust is nice and brown, and cheese will probably be oozing out. Enjoy!

Preparation Time: 
about 15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Made this tonight for dinner even though it's over 100 degrees outside! The only changes I made were to add a bag of frozen peas since I didn't have broccoli and a stalk of chopped celery and added a generous amount of pepper to the "cheese" sauce while it was heating up. It tastes like a conventional pot pie! Will definitely keep on hand for cold winter nights!

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Made this last night, and was so glad I tried it :)

Made my own crust and left out the broccoli, added in diced zucchini and frozen peas. I also boiled all the veggies in water with thyme for a bit of extra flavour, and I used the cheeze recipe mentioned but added a little mustard, because I like my cheezy sauces to have a bit of tang.

This was super tasty, and if I can get my pastry making skills up to par, this won't be too long to make either. Will make this again. Thanks for the recipe :D

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This was delicious but I would definitely spice it up with lots of salt and pepper next time and maybe some other spices. I used the Melty Cheese recipe here on vegweb for the cheese sauce as it is my favorite. I also made my own dough using the empanada dough recipe from Viva Vegan.

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This was the perfect warm meal on a cold night. :)

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Made this the other night and was pretty pleased.  I didn't use the cheese sauce recipe above, but opted to use the recipe for Dragonfly's Bulk Dry Uncheese Mix from this site because I still have a TON of the mix left.  It came out perfect!  This will be a staple in my recipe box from now on! ;)b

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This Pot Pie turned out simply delectable.  I used vanilla rice milk and made the pot pie crust from scratch using the pie crust recipe at http://vegweb.com/index.php?topic=27821.0 with white, whole wheat flour.  I put corn, peas, broccoli, potatoes, carrots, and Morning Star Farms vegan chicken strips in the filling.  My omni family devoured this dish and want me to make it for them again.  At this rate I will soon convert them all to an animal-free diet.  Thank you for this excellent recipe.

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YUM!!!! I love this recipe! I cooked it tonight for my husband and four kids and it was amazing! maybe i'm a freak, but i adore the nut. yeast. we all thought it tasted amazing! My filling had corn, peas, black beans, potatoes, mushrooms, some tofu, broccoli, and carrots. I made WAY to many veggies-- i am used to cooking for six after all  ;) So i made double the cheez mix and made two pies. I also made my own vegan crust with my homemade soymilk---  YUM!!!  :)>>> this recipe was such a hit and will be repeated! I'll put my picks up as soon as they decide to be agreeable and upload.

Yay!  I'm so glad you liked!  I must be a freak, too, cuz I love the nut yeast cheese as well.  =)

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YUM!!!! I love this recipe! I cooked it tonight for my husband and four kids and it was amazing! maybe i'm a freak, but i adore the nut. yeast. we all thought it tasted amazing! My filling had corn, peas, black beans, potatoes, mushrooms, some tofu, broccoli, and carrots. I made WAY to many veggies-- i am used to cooking for six after all  ;) So i made double the cheez mix and made two pies. I also made my own vegan crust with my homemade soymilk---  YUM!!!  :)>>> this recipe was such a hit and will be repeated! I'll put my picks up as soon as they decide to be agreeable and upload.

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Oh my goodness, this is sooo tasty! I didn't actually make it myself but my sister (the1stdrop a.k.a the author of this recipe) brought some leftovers in to work for me the next day and it was way awesome. Like so good. I totally want to make it myself but then just keep hoping that she'll bring me in some for work again. Maybe she will after she sees this post... hint hint...

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I made this and really enjoyed it. I used broccli, onion, zucchini, yellow squash, carrots, and jalapenos. It definately has a really strong nut. yeast flavor but that didn't bother me. Thanks

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