Everyone has a few comfort foods that bring them back to their childhood. Veggie pot pie is one of mine, and thanks to a nice set of ramekins we got for our wedding, we’ve been enjoying pot pies on some cold winter nights. I’ve added seitan to this recipe on occasion, but it’s really not needed.
- 3/4 cup chopped yellow onion (~ 1/2 medium onion)
- 1 large clove garlic, minced
- 2 cups veggie broth
- 2 cups frozen mixed vegetables (I like potatoes, peas, and carrots, but dare to shake it up!)
- 1/4 cup unsweetened plain coconut milk
- ~1/4 cup unbleached all-purpose flour (or sub other thickener of choice)
- 2 bay leaves
- Optional: 1 lb of Chicken-Style Seitan
- Sea salt and black pepper, to taste
- 2 sheets of frozen puff pastry (no dairy) – thawed
- Preheat oven to 425 degrees F.
- Add 2 Tbsp olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
- Add the flour and stir with a whisk, then slowly whisk in 3/4 of the broth.
- Add milk, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If mixture seems too liquid, add 1-2 tbsp more flour to the remaining 1/2 cup of broth before adding it to the pot.
- Once the sauce is thickened, add the vegetables (and seitan, if you choose), and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
- Lightly grease, then line 6 ramekins with puff pastry.
- Discard the bay leaves from the veggie filling and divide the mixture evenly between 6 lightly greased ramekins.
- Top with another piece of puff pastry.
- Set your ramekins on a baking sheet to catch overflow and bake until the puff pastry is golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If pot pie isn’t it, what is your comfort food? Tell us in the comments what gives you a full belly and happy heart.