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“Yes! It really is vegan pot pie! Try any veggies.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven 425 degrees.
  2. Heat veggie broth in a pot until it starts to boil.
  3. Add cumin and lower heat to medium.
  4. Add flour slowly and stir until thickened. Lower heat to low and let sit.
  5. Cook veggies if they are raw.
  6. To make crust:.
  7. Mix flour and salt together in bowl.
  8. Cut in margarine until dough looks crumbly.
  9. Stir in water.
  10. Roll dough into a ball.
  11. Divide in half.
  12. Roll out half of the dough until large enough to line a 9 inch pie plate.
  13. Roll out second half and set aside.
  14. Fill pie shell with veggies and potatoes. Make sure you cut your potatoes small enough so that they cook all the way- do not cook them before hand. Cut them no bigger than one inch.
  15. Pour thickened broth over veggies and cover with top layer of crust, making sure to seal tightly.
  16. Put on middle rack in oven and bake for 30 minutes or until top of the crust has lightly browned.
  17. To prevent the outer crust from burning and the center being undercooked, cover the outside edges of the crust with aluminum foil. Take it off the last 15 minutes of baking.

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