Veggie Pot Pies
Author: 
Serves: 10
 
Ingredients
  • 2 recipes pie crust - 4 crusts
  • 2 cups diced potatoes - about 4 Yukon gold potatoes
  • 2 cups sliced carrots - about five
  • 1 onion, chopped
  • 2 cups celery, sliced
  • ½ cup margarine
  • ⅔ cup all purpose flour
  • 1 tsp salt
  • 1 tsp parsley
  • 1½ cups vegetable broth
  • ¾ cup coconut milk + ¼ cup water
  • 10 oz peas
Instructions
  1. Preheat oven to 375 degrees.
  2. Put potatoes and carrots in saucepan and cover with water. Bring to a boil, reduce heat and simmer 8 minutes covered.
  3. Melt margarine - sauté onion and celery for about 10 minutes.
  4. Add flour, salt and parsley. Bring to a boil and stir constantly.
  5. Slowly add vegetable broth, milk and water. Stir until combined.
  6. Add potatoes, carrots and peas. Remove from heat.
  7. Grease 6 inch pie plates. Roll dough into 2 - 6 inch rounds per pie. Fill with filling. Cover with dough. Pinch bottom and top doughs together. Cut slits.
  8. Bake for 20 to 30 minutes, or until golden brown.
Recipe by The Emotional Baker at https://theemotionalbaker.com/veggie-pot-pies/