Veggie Pot Pie


  • filling
  • 1 tbs of of olive oil
  • 2 cloves of garlic
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1/2 chopped green beans
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped squash
  • 1 cup filtered water
  • 3 tbs of flour
  • 1 tbs of chopped parsley
  • 1 1/2 tsp of pink salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • black pepper to taste
  • 2 handfuls of spinach
  • crust
  • 2 1/4 cups all-purpose flour
  • 3/4 cup of softened vegan spread
  • 1 tsp of pink salt
  • 8 tbs of ice cold filtered water


  1. In a medium sized pot heat on medium heat add olive oil and garlic, once garlic is fragrant add all veggies minus spinach

  2. Add water, seasoning, and parsley to pot lower heat to medium low and cook veggies for about 10 to 15 minutes

  3. Preheat oven to 425°, combine all ingredients for crust in a medium sized bowl, once dough is formed, divide in half roll first half out on counter service

  4. Add flour to veggies and stir til gravy forms, add more if needed, turn off heat and set aside

  5. Place first half of crust on the bottom of a greased pie pan and line up the sides cuting any access dough hanging off the edge, you can add that to the second half

  6. Place filling in pie and grab two handfuls of fresh spinach and lay over top evenly

  7. Roll out second half and place on top, seal sides with a fork cuting any access that hangs over you can use access dough for any decor for your pie(hearts, bunnies, etc

  8. Place pie in oven for 20 to 25 minutes, allow 10 minutes to cool and enjoy???✌ #threebunnies

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