Sunday, November 14, 2010

Veggie Pot Pie

It is Sunday and I have had a really lazy day after a very late but great night out with dear friends.  I did not feel like going to the store today, or for that matter even getting out of my pajamas. So, today I had to do the best I could with an admittedly bare cupboard.  After looking at all I had on hand (both fresh and frozen), and given that it is Football Sunday which requires easy, hearty food I decided it was pot pie. You could modify this recipe to accommodate whatever you have on hand. For a fly-by-the-seat-of-my-pants meal, this was pretty darn good!

Veggie Pot Pie

1/2 red onion chopped fine
4 cloves garlic minced
2 tbsp Earth Balance Vegan Buttery Spread
1 acorn squash, seeded, peeled and cubed
3/4 cup vegetable stock divided
3 tbsp all purpose flour
1 cup frozen corn
1 12 oz package frozen mixed vegetables
1 10 oz package frozen baby peas
1 10 oz package frozen baby lima beans
1 1/2 cup So Delicious Coconut Milk Beverage (or other non dairy milk)
2 cups Bisquick Pancake mix
3 tsp EnerG Egg Replacer
4 tbsp water
3 tbsp fresh thyme
1/2 cup chopped fresh parsley
2 tsp chipotle chili pepper
Salt and Pepper to taste

Preheat the oven to 400 degrees.

To make the filling:
Over medium heat saute onion and garlic in the Earth Balance butter until soft and translucent.  Add the acorn squash and 1/4 cup of vegetable stock. Reduce heat, cover and simmer until squash is cooked through. Add frozen vegetables and heat until warmed through.  Add thyme,  salt and pepper.parsley, salt and pepper. Remove from heat and set aside.

To make the creamy base:
In a separate pot put the rest of the vegetable stock, flour and 1/2 cup of Coconut milk beverage and heat over medium heat, continually whisking. When mixture is smooth and bubbling add it to the vegetable mixture.

Pour the vegetable mixture into a large casserole dish that has been sprayed lightly with cooking oil.

For the topping:
In a bowl combine 2 cups Bisquick pancake mix, 1 cup So Delicious Coconut Milk Beverage. Add the EnerG egg Replacer to the water and whisk.  Add to the Bisquick and Coconut Milk. Stir to incorporate.

Place the Bisquick mixture on top of the vegetables in the casserole. Sprinkle with the chipotle chili pepper and bake for approximately 40 minutes until the top is browned and the vegetable mixture is bubbly.

Allow to cool before serving.


  1. OK, so I'm not exactly a vegetable pot pie kind of person, but this looks really good! I always have frozen veggies, vegetable broth, and So Delicious coconut milk on hand, so this could be a great meal to make in a hurry and a pinch. You listed Bisquick Pancake Mix twice in the ingredients list (for 3 total cups) and said "flour" in the directions. Is that right?

  2. Gina, thanks for the catch on the recipe. I was really tired when I wrote/published this and kept thinking "I think I missed something". The flour is to make the base, which is really a "cream of" soup replacement. I added it to the ingredients list. I also eliminated the extra Bisquick entry - it should be two cups. It was quite good and pretty simple to make. Hope you enjoy it.