There’s really not much to say. Pot pie is one of the ultimate comfort foods. I wanted to make a healthy vegan version, but the thought of losing the amazing flaky crust for something less guilt-inducing was just devastating. So I settled for a super healthy filling and a nice big splurge on top. I thought that was a nice balance so that I could have one last uber comforting meal before the moody weather finally sticks with spring.
about 1 1/2 C frozen vegetables, thawed and drained
1 small sweet potato or 1/2 regular sized one
Use whatever kind of frozen vegetables you want, or you can always use fresh ones. I used mostly a mixed frozen variety, with a small handful each of pearl onions and artichoke hearts.
Cube the sweet potato and boil or steam until almost done. You want to par-cook it a little because it will keep cooking when you bake off the pie.
1 T Earth Balance
1 T whole wheat pastry flour
1 C unsweetened plain soy milk (or any nondairy milk)
1/8 t garlic powder
1/8 t nutmeg
pinch salt & pepper
Melt Earth Balance in a small saucepan. Then whisk in flour and cook for about two minutes. Whisk in soy milk and cook until thickened, between 5-10 minutes, stirring frequently. When it’s thickened, add in seasonings.
Add thawed vegetables and cooked sweet potato to beschamel, then pour into prepared baking dish or individual ramekins. Top with the crust – a sheet of puff pastry! Make sure your pastry is made with vegetable shortening!
Okay. Time for the lid. I saw Jamie Oliver make this lid, and I loved the cute quilted look on top with big rustic messy sides. Of course, he just kind of flung some puff pastry around, quickly ran a knife over the top a few times like it was nothing, and this came out of the oven.
Take your puff pastry sheets, roll them out so they’re just a little bit bigger than the dish you’re going to bake in. Then lightly score the pastry with a knife in a criss-cross pattern. Very light cuts. Drape it over your baking dish, and just fold the sides that hang over up and tuck them in around the dish so that they don’t hang over too far.
Pop the pie in a 400 degree oven for about 20 minutes, until the crust is golden and puffy.
Nutrition facts per serving (will vary depending on type and quantity of puff pastry used): Calories: 382; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 9.1g; Cholesterol: 0mg; Sodium: 246mg; Total Carbohydrates: 38.6g; Dietary Fiber: 5.4g; Sugars: 6.5g; Protein: 9.5g