A comforting vegetarian pot pie that’s packed with vegetables, including celery, carrots, mushrooms and potatoes. This pot pie also has black eyed peas for a good dose of protein and fiber. Perfect for a cozy family dinner during colder months.
Cozy Pot Pie With Black Eyed Peas [Vegan]
For the Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups (7oz/200g) mushrooms, diced
- 2 medium carrots, peeled and diced
- 1 stalk celery, diced
- 1 1/2 cup black eyed peas
- 1 teaspoon salt
- Pepper to taste
- 1 1/2 cup vegetable broth, unsalted
- 1/2 cup original almond milk, unsweetened
- 2 bay leaves, dry
- 1 1/2 teaspoon thyme, dry
For the Whole Wheat Butter Crust
- 1 1/2 cup whole wheat bread flour, spoon and leveled
- 1/4 teaspoon salt
- 8 tablespoons vegan butter
- 1/2 cup ice cold water
- 1 teaspoon apple cider vinegar
Start by making the crust (or use store-bought): Make your ice water by adding your water to a glass with ice. Mix in the vinegar and set aside as you prepare the rest of the dough.
In a medium bowl, mix the flour and salt. Add the butter and cut into the flour using a pastry cutter or fork. The butter should be the size of large peas.
Add 1 tablespoon of the cold water/vinegar to the flour mixture at a time. You should need 2-3 tablespoons. You don’t want the dough to be overly moist, but it should just hold together when pressed.
Place the dough onto a lightly floured surface. Lightly press the dough to form a rectangle using your hands or a rolling pin. Fold the dough, one side to the center, then the other. Flatten, then repeat this step 2 more times. This helps you get a flaky crust.
Keep the dough folded, wrap it up and let it cool in the fridge while you prepare the rest of the recipe.
Prepare the filling: In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook for 5 minutes. Add your celery and carrots and cook for another 2-3 minutes, then add mushrooms. Sprinkle with salt and pepper and continue cooking until the mushrooms have softened, about 5 minutes.
Sprinkle the vegetables with flour. Add the potatoes, black eyed peas, broth, almond milk, bay leaves and thyme. Bring to a boil, then simmer, covered, over low-medium heat for 10 minutes or until the potatoes are fork tender.
Pour the vegetable mixture in a 9 inch pie pan. Don’t fill the pan more than 3/4 of the way.
Take the dough out of the fridge and roll it out into a large circle. Cover the vegetable mixture with the dough. Using a knife, cut a small hole in the center. Lightly brush with an egg wash if desired (this helps the crust get nice and golden).
Bake for 35 minutes.