Vegetable Pot Pie

Vegetable Pot Pie
Vegetable Pot Pie


2¼ cups flour (1 cup whole wheat, 1 cup white)

⅔ cup oil (canola preferred)

1 teaspoon salt

⅓ cup water


⅓ cup non-hydrogenated margarine

⅓ cup whole wheat flour

1 clove garlic, minced

1 teaspoon salt

1½ cups water

⅔ cup soy milk

2 teaspoons McKay’s Chicken-Like Seasoning (or other chicken-like seasoning)

celery salt, to taste

2 cups fresh or frozen mixed vegetables (carrots, zucchini, mushrooms, frozen peas and green beans), diced


Make the pastry crust: In a medium-size bowl, mix flour and salt. In a separate bowl, pour in oil and add the boiling water while whisking vigorously. Pour the wet mixture into the dry mixture and quickly stir together. Divide dough in half and shape into balls. Between two sheets of waxed paper, roll out one ball of dough until it is large enough to fit one pie plate. Roll out the other ball of dough until it is large enough to place on top of the pie. Make sure to roll this dough out quickly, while it is still warm.

Make the filling: In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain. While the vegetables are cooking, prepare the sauce. In a saucepan, melt the margarine and stir in the flour, garlic, and salt. Once combined, stir in water, milk, and chicken seasoning and bring to a boil, stirring for 2 minutes. Remove from heat and combine with the cooked vegetables.

Assemble the pie: Preheat the oven to 425°F. Transfer the vegetable filling into a pie pan and carefully cover with the top crust. Pinch the crust to seal the edges and cut away the excess dough. Use a fork to make several small holes to allow steam to escape. Place in the oven and bake for 30-35 minutes.

Ready in about 1 hour

Makes 6-8 servings

Source: Adventist Review, 16 September 2016