Mini veggie pot pies


Veggie pot pie with baked potato, cucumber and baby carrots.
Veggie pot pie with baked potato, cucumber and baby carrots.

Dinner tonight is little pot pies with baked potatoes, cucumbers and the last baby carrots from my garden (they’re yellow carrots).

These little pies are based on a recipe from The 30-Minute Vegan’s Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond. I have a few of the 30-Minute Vegan’s recipe books and they’re great when I’m working on a dinner deadline. But something else I really appreciate is that they often have suggestions for variations to their recipes. So making swaps for picky eaters or based on what’s in the fridge is encouraged – and that’s how I roll!

I made a crust based on the recipe with a few tweaks (different flours and doubled).

Veggie pot pie crust

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 4 Tablespoons vegan butter
  • 4 Tablespoons water (cold)
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground flaxseeds mixed with 2 Tablespoons cold water

This crust took some strength to roll out but it held up well for my purposes as both the top crust for the pot pies and crust for the to-go version I made for lunches.

Potatoes, carrots, parsnips, brussels sprouts, tofu, peas and corn
Potatoes, carrots, parsnips, brussels sprouts, tofu, peas and corn form the base of the pie filling.

Next comes the pie filling. I chopped a potato, carrots, parsnip, brussels sprouts and tofu. I added frozen peas and corn too. I skipped the onion and celery since the kids wouldn’t like them but I used the rest of the ingredients from the book.

Little veggie pot pie
Little pot pie

I filled little ramekins with the veggie filling and topped them with the crusts. I brushed the tops with olive oil and cut out little veggie shapes for each pie (my kids think they’re apples but I think they’re bell peppers). I poked a few fork holes in each crust. I baked them at 350 for 30 minutes.

Then I made the hand pies.

I cut the rest of the crust dough into three long rectangles. I placed a couple spoonfuls of the extra filling on one end and wet the edges of the crust with water before folding them closed. I pinched the edges of the portable pies to seal them and baked them with the pot pies for 30 minutes.

Veggie hand pie
Pies to go.

It doesn’t look much but it will be an easy lunch for the kids tomorrow at school. I will pack them spoons in case the filling drips out when they’re eating and remind them to eat over their containers!

The kids really liked having their own little pies and buttery baked potatoes.


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