Daniel Fast Recipe #6: Veggie Pot Pies

This is a variation of a recipe I found in Vegetarian Times Magazine. It's a good resource as well, so I provided the link!

Dennis got super excited when I told him I was making him a pot pie for lunch, so I am equally super excited about sharing the recipe with you!

Here's my version of the recipe that serves 2:

Dough Ingredients:

1/2 cup whole wheat flour

1 tiny pinch of salt

2 tablespoons of olive oil

1/4 cup water (or just enough to make the dough slick)

To make Dough: 

1. Whisk together flour and salt in bowl.  

2. Stir in cold water until smooth dough forms. Add olive oil and kneed. 

3. Wrap in a plastic bag or in plastic wrap, and chill while making Filling.

Filling Ingredients:

3/4 cup vegetable broth

1/4 cup frozen corn

1/4 cup frozen peas

1/4 cup chopped broccoli 

1/8 cup chopped onion

1/8 cup chopped carrot

1/8 cup chopped celery 

2 sliced mushrooms

1 small red potato, diced

1 tablespoon of all-purpose flour

garlic powder, cumin, salt, pepper, Italian seasoning to taste

To make Filling:

1. Heat oil in large pot over medium heat. Add broccoli, celery, carrots, onions, and mushrooms; sauté 5 to 7 minutes, or until tender. 

2. Stir in flour and cook 1 minute. 

3. Add potato, broth, and seasoning. 

4. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. 

5. Remove from heat, and stir in peas, and corn.

Putting it all together:

1. Preheat oven to 400°F. 

2. Divide dough in half, then roll out to 1/8-inch thickness.

4. Divide Filling among 2 ramekins or oven-safe bowls. 

5. Place dough rounds on top, pressing dough around sides of bowls or ramekins with fork to crimp and seal. 

6. Cut a few slits in the top of each pot pie. Brush the tops of the crust with a small amount of olive oil. 

7. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. 

8. Let stand 5 minutes before serving.

So How Where They?

We really liked these a lot! The only thing we might have enjoyed more was if there was a creamier filling. Many recipes call for a "cream of..." soup for the filling, but since that is a "no-no" in the Daniel Fast, we used the veggie broth and the flour. 

The crust was pretty good too, which I was surprised about! I thought that I would miss the butter that usually is in these types of crusts. 

This is a healthy and pretty tasty lunch option, but who has time for that during the middle of the day? The magazine suggests freezing these one-serving pot pies to save for later, so if you wanted to, you could make a bunch at one time, then save them for later during the week. 

Many frozen pot pies which you can conveniently buy at grocery stores are very high in fat, preservatives, and sodium. They also usually contain chemicals that I can't even pronounce, which usually is not a good sign of a healthy meal option. This is a wholesome, delicious, and fairly easy alternative to your typical pot pie!

I hope you enjoy!