Vegetable Pot Pie Filling
Nothing can be more comforting than a pot pie as the weather turns cooler, especially in New England.
There are many foods that I miss due to my extensive allergies and chicken is one of them. Actually, it’s not chicken in general but rather specific dishes where the chicken was important. Chicken pot pie is one of those dishes. Yes, turkey is a decent enough substitute and it is one that I use a lot with satisfying results but it doesn’t fully “hit the spot” in this particular dish.
Throughout my plant-based journey, my goal has been trying to come up with new and different ways or flavor combinations to use the few vegetables that I can safely eat, without getting too monotonous. So on a particularly chilly night, I set out to make a plant-based pot pie filling that would satisfy the hearty comfort dish that I had been missing.
Another factor is trying to be sensitive to other allergy suffers and also general flexibility due to regional or seasonal availability. The recipe that I came up with embodies that versatility.
If you have seen enough of my plant-based recipes, you will see a running theme in my love of the Kabocha Squash. This recipe is no different as the squashes give a lovely sweetness while adding to the heartiness of the meal, paired with the potatoes. The Kabocha is becoming more readily available throughout the US but if you can not find it, any sweet winter squash would be a good substitute. When in doubt? The Butternut squash is your best bet! It is also easily found pre-peeled and chopped in supermarkets if you’re looking to cut down on prep time.
I’ll mention that all the vegetables in this recipe, either as written or the subs are found pre-chopped in the produce section at the grocery store. So if you’re looking to eat cleanly, but need convenience, the fresh prepped items can be a great time saver!
A quick note on the potatoes. Use an all purpose or waxy variety so they hold up in the dish. Steer clear of the starchy varieties, saving the russet and Idaho’s for baked or mashed potato dishes.
On the night that I was creating the pot pie, I was also craving Yorkshire Puddings, aka “popovers,” so I decided to step further outside of the box and made a “deconstructed” veggie pot pie. In the end, I created a creamy veggie stew, which can be eaten as is, with an accompanying Yorkshire pudding, flaky biscuit or crescent roll. It also can be used as the filling for a more traditional pot pie in a pie crust or covered with a puffed pastry lid.
Whilst the stews outcome is the same, it is prepared a bit differently if you use it as a filling. I included both methods in the recipe below., including the popover recipe that I use. If you should use the other methods, you can use any store bought or homemade puffed pastry or pie crust. Which ever method you choose, you’re sure to be enjoying the hearty warmth of this unconventional comfort dish in less than an hour.
Recipe Card
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Vegetable Pot Pie Filling
Ingredients
Method
- Prepare all vegetables. If you need assistance chopping the fennel bulb, you can find assistance here. Discard stalks but reserve the fronds.
- Heat a 5-6 quart dutch oven or heavy stockpot on medium-high with 1 tablespoon of olive oil.
- Add chopped onions and carrots and cook until the onions are soft and translucent.
- Add chopped fennel and cook for another 3-5 minutes as the vegetables begin to take on color.
- De-glaze the pan by adding the dry sherry and using a wooden spoon or spatula lightly scrape up any browned bits and cook down the alcohol 1-2 minutes.
- Add the potatoes and squash tossing with the other veggies.
- Add the vegetable stock, Worcestershire sauce, and fennel fronds and bring it to a rapid simmer but not boiling.
- Cook until the potatoes are tender. The time can vary depending on your burner. Start checking them at 12 minutes.
- While the potatoes and squash are cooking, in a separate bowl/liquid measuring cup, whisk the flour with the milk, Ensure that the mixture is smooth and without lumps.
- When the potatoes are just tender (don't overcook them) add the chopped beat greens and milk mixture. Use a folding motion to gently combine.
- Continue to simmer until the mixture thickens.
- Remove from heat and fold in the white wine vinegar and season with salt and pepper to taste,
- Serve with a popoveron the side.
- Preheat over to 400 degrees Fahrenheit
- Prepare all vegetables. If you need assistance chopping the fennel bulb, you can fine assistance here. Discard the stalks but reserve the fronds.
- Heat a 5 quart dutch oven on medium high with 1 tablespoon of olive oil.
- Add chopped onions and carrots and cook until the onions are soft and translucent.
- Add chopped fennel and cook for another 3-5 minutes as the vegetables begin to take on color.
- Add the potatoes and squash, sprinkling everything with 1/2 teaspoon salt and 1/4 teaspoon of ground pepper and continue to cook for another 2-3 minutes as they begin to brown.
- Sprinkle on the flour, stirring to combine with the vegetables.
- De-glaze the pan by adding the dry sherry and using a wooden spoon or spatula lightly scrape up any browned bits and cook down the alcohol 1-2 minutes.
- Add the vegetable stock, Worcestershire sauce and milk and bring it to a rapid simmer but not boiling, and cook for 2 minutes.
- Add the beet greens, white wine vinegar and fennel fronds, stirring lightly to combine it all.
- At this stage you can either used puffed pastry to create a lid on your dutch oven (or pour mixture into souffle dishes and cover) or pour the stew into a pie shell and cover making a pastry case. Brush pastry with an egg wash
- Bake at 425 degrees for 30 minutes for both types of pastry, until golden brown.
Notes:
- Low fat, tree nut, or plant based milk can be used. I prefer whole milk to give it a fuller texture and the addition of some fat.
- I use beat greens due to allergy but spinach, kale or other favorite green can be used as well.
- The squash will break down and that's alright! You'll be left with small pieces of the squash and the rest is incorporated into the stew base giving a wonderful flavor.