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]
Ingredients You Need for 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
How to Prepare Cozy Pot Pie With Black Eyed Peas [Vegan]
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.
Report Recipe Issue
Please report any concerns about this recipe below!
Is there an issue with this recipe?
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.