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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?

I made the recipe and I liked it, but I evidentley didn't cook my veggies enough before putting them in the shell.  :(
I look forward to trying it again and having the veggies cooked better, everything else was fantastic with the recipe!

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 Sorry but there was  just way, way, way, too much of a nutritional yeast flavor.  :-\ 

I'll have to check out those cheese cookbooks.  I've tried a few different cheese sauces from this site, and so far, that one's been our favorite, but we also like nut yeast a lot so it doesn't bother us at all.  Thanks for giving it a try!  :)

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Well I made it for supper tonight and all was pretty good except for the cheese sauce.   Sorry but there was  just way, way, way, too much of a nutritional yeast flavor.  :-\ 

JoAnne Stepaniak has me spoiled with all her different vegan cheese sauces.  She wrote, "The Uncheese Cookbook".  It's strictly cheese sauces for everykind of real cheese out there.  She's AMAZING! She has 2 of these Unchesse Cookbooks out; one is dedicated to cheese sauces using beans and one using nutritional yeast and nuts. They're much more rich, creamy & subtlely flavored. I'm going to try one of hers next time  I got them from Amazon for cheap.

I give 5 stars for the mixture and 5 stars for the genius of using pie shells.  The instructions were very well written too.  Thank you for sharing it with everyone here. 8-)

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This is a great recipe! I used a frozen spelt crust. I didn't have nutritional yeast so I used powdered soup stock instead and it worked great! I also didn't have carrots...or broccoli...but I really wanted a pot pie. I used spinach, potatoes, celery, cauliflower, peas, corn, onions and firm tofu. Next time hopefully I will have carrots, broccoli and nutritional yeast. Thanks for the awesome recipe!

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