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Vegetable and Potato Pot Pie [Food Processor Attachment]

Loved for Lifetimes Recipe

This vegan pot pie keeps true to the flavors of fall with rich vegetables and thyme.
vegetable and potato pot pie

Submitted By:

Dietary Interests: High Fiber , Vegan , Vegetarian

Allergens: Gluten

Yield:

6 servings

Total Time:

2 Hours

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Food Processor Attachment only

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Ingredients

  • For the dough:
  • 1 ½ cups (220 g) Whole Wheat Flour [or chickpea flour]
  • 1 pinch salt, optional
  • 1 stick (113 g) vegan butter, cut into pats
  • 2 Tablespoons (30 ml) cold water
  • For the filling:
  • 1 (275 g) yellow onion, quartered
  • 3 (100 g) celery stalks
  • 2 (155 g) carrots
  • 2 garlic cloves
  • 1 sprig fresh rosemary, leaves only
  • 3 sage leaves
  • ½ (190 g) fennel bulb, halved
  • 4 (175 g) red potatoes
  • 1 Tablespoon olive oil
  • 3 Tablespoons (20 ) Whole Wheat Flour
  • 1 teaspoon salt, optional
  • 1 teaspoon ground black pepper
  • 2 cups (480 ml) vegetable broth

Directions

  1. Preheat oven to 400°F (205°C)
  2. For the dough: Fit the Food Processor with the Multi-Use Blade.  Place the flour, and salt into the Vitamix container and secure the lid.  Pulse the mixture 2 times to combine. Add the butter pats and Pulse the mixture 5–6 times until mealy. Add the water 1 Tablespoon at a time while pulsing until the dough comes together into a ball (2–3 Tablespoons total is needed). Remove dough to a floured surface and form into a disc. Wrap in plastic wrap and chill for 20–30 minutes.  
  3. For the filling: Fit the Food Processor with the Multi-Use Blade. Place the onion celery, garlic, sage and rosemary into the Vitamix container and secure the lid.  Pulse the mixture 5–6 times to chop. Remove to a separate bowl.
  4. Place the fennel and potatoes into the Vitamix container and secure the lid.  Pulse the mixture 4–5 times to chop. Heat a large soup pot to medium high heat.  Add olive oil then the vegetable mixture. Sauté for 5–7 minutes, add the flour and cook an additional 2 minutes.  Add the stock and let cook for 6–8 minutes to thicken. Remove from heat and portion into 6 (8 ounce) ramekins.  Cool completely.  
  5. To bring it together: Roll out the dough into a 1/8 inch thick sheet. Cut out 6 circles large enough to cover the ramekins fully (extra dough can be used to make decorative toppings). Remove the ramekins from refrigeration and cover with the dough circles, pressing the edges tightly to seal. Place small slits in center of the dough and chill for 15 minutes.  
  6. Place in preheated oven and bake for 25–30 minutes or until dough is browned and flaky.
  7. . 

Chef's Notes

  • This dish is lighter than a traditional meat pot pie, yet still hearty, filling, and full of flavor and nutrients thanks to the great variety of vegetables and herbsMaking the filling a day early will allow the flavors to enhance.   Additional herbs may be added to add more flavor.Mix and match vegetables you have on hand to pull this together anytime for dinner.You may brush the dough with a little butter to brown the top.