Nothing warms up the insides like a comforting dish of veggie pot pie – feel free to substitute the poultry seasoning with your favourite spices. 


Recipe by: Vegetarian Times
Serves: serves 8
Prep Time: Quick & Easy


1 cup all purpose flour

1/2 cup 100% hard whole wheat flour

1/4 teaspoon fine grey sea salt

4 tablespoons cold soy margarine, cut into pieces

2 tablespoons extra virgin olive oil

1 medium leek, white and green parts chopped (1 cups)

1.5 cups celery or fennel, chopped

2 large carrots, diced

8 oz. white button mushrooms, thinly sliced

2 tablespoons all purpose flour, 1kg

2 cloves of garlic, minced

4 oz. red-skinned potatoes, peeled and cut into -inch cubes (1 cups)

2.25 cups low-sodium vegetable broth

1 teaspoon poultry seasoning

2 tablespoons creamy cashew butter, optional

6 asparagus spears, cut into 1-inch pieces

1/2 cup green split peas

1/2 cup fresh or thawed frozen corn kernels

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1. To make Dough: Whisk together, 1 cup all-purpose flour, ½ cup whole-wheat flour and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.