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Vegan Vegetable Pot Pie

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“Comfort food at its finest! I made this up in the fall of 2006 and it was my favorite thing to make all winter long. Goes great with "Slop", which is what I call a mixture of mashed potatoes, stuffing and canned green beans. This is high carb heaven.”
1hr 25mins

Ingredients Nutrition


  1. In a large bowl, combine all of the dried ingredients for the crust.
  2. Stir with a fork while slowly drizzling in the olive oil.
  3. Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
  4. Form into a ball, set it in a bowl and chill it in the refrigerator.
  5. While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
  6. Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
  7. When the last of the flour is in, the broth should be much thicker.
  8. Turn off the heat and set aside.
  9. Take the dough out of the refrigerator and lightly dust the work surface with flour.
  10. Split the dough in half (slightly bigger chunk for the bottom crust).
  11. Roll out the dough until it's 2-3 inches wider than the pie plate.
  12. Lightly coat the plate in oil and dust with flour.
  13. Lay the crust in the plate and make sure it is evenly covering the plate.
  14. Put the frozen vegetables into the pie in an even layer.
  15. Cover with the gravy and sprinkle with the seasonings.
  16. Roll out the rest of the dough and cover the pie.
  17. Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
  18. Make a few puncture holes in the top of the crust to vent any steam.
  19. Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
  20. Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit.
  21. Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.

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