Vegan Vegetable Pot Pie

Recipe by tendollarwine
READY IN: 1hr 25mins




  • In a large bowl, combine all of the dried ingredients for the crust.
  • Stir with a fork while slowly drizzling in the olive oil.
  • Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
  • Form into a ball, set it in a bowl and chill it in the refrigerator.
  • While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
  • Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
  • When the last of the flour is in, the broth should be much thicker.
  • Turn off the heat and set aside.
  • Take the dough out of the refrigerator and lightly dust the work surface with flour.
  • Split the dough in half (slightly bigger chunk for the bottom crust).
  • Roll out the dough until it's 2-3 inches wider than the pie plate.
  • Lightly coat the plate in oil and dust with flour.
  • Lay the crust in the plate and make sure it is evenly covering the plate.
  • Put the frozen vegetables into the pie in an even layer.
  • Cover with the gravy and sprinkle with the seasonings.
  • Roll out the rest of the dough and cover the pie.
  • Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
  • Make a few puncture holes in the top of the crust to vent any steam.
  • Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
  • Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
  • Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.