Veggie Pot Pie

It's Snowing, It's Snowing!  It rarely snows here in Holland and this weekend we had the most beautiful snowfall! I love snowy days filled with warm comfort foods.  I have wanted to make a homemade pot pie for awhile now and this was the perfect weekend to give it a try!  It came out delicious... and the dough is super buttery (and easy to make)!  Next time we are thinking of adding chunks of potato to the mix.  Get cozy and enjoy this delicious tummy-warming pot pie!

Serves 12

Ingredients for Vegetable Filling:

• 4 tbs olive oil
• 2 onions chopped
• 6 garlic cloves
• 1 cup flour
• 4 cups vegetable broth
• 1/2 cup almond milk
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup corn
• 1 cup frozen peas
• 4 tbs thyme
• Salt & pepper

Instructions for the Vegetable Filling:

1. Preheat oven to 425 degrees.
2. Put olive oil in pan on medium heat.
3. Add the onions and garlic.  Cook until the onions are soft and translucent.
4. Add flour. Slowly add the broth next. Mix well.
5. Add almond milk and simmer until mixture gets thick.
6. Add the vegetables and thyme. Cook until vegetables are soft. 
7. Add salt and pepper to taste

Ingredients for the Dough:

• 3 cups flour
• 1/2 tsp salt
• 1/2 cup vegan butter
• 2 tbs coconut oil
• 1/2 cup water (add a little more if needed)

Instructions for Dough:

1. In a mixing bowl, combine the flour and salt.
2. Add butter and coconut oil.
3. Mix together using a fork.
4. Slowly add the water, kneading as you add.
5. Knead together until a dough forms.
6. Place dough on lightly floured surface and roll out dough.
7. Cut into squares or circles to cover your mini pot pie dishes.
   (We also put the veggies into a big baking dish, covered with dough, and popped into the oven.)

To Assemble:

1. Fill small dishes with veggie filling.  
2. Top with dough.
3. Use fork to press dough along sides of the dish.
4. Bake in oven for 20-30 minutes or until crust is a beautiful golden brown.
5. Eat and enjoy!