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Vegetarian Pot Pie with Whole Wheat Crust

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THIS CRUST.

Vegetarian Pot Pie with Whole Wheat Crust // The Pancake Princess

I could eat it for days. In fact, I did.

Question: do you make dishes for Thanksgiving? Now that we’re at that cooking age and all? How do you decide? I think life would be so much more streamlined if I had a few go-to dishes that I could always turn to when the occasion to cook for people arose. But I have a feeling you’re the type who likes to bust out new adventurous dishes and I want to be like you.

Vegetarian Pot Pie with Whole Wheat Crust // The Pancake Princess

Vegetarian Pot Pie with Whole Wheat Crust // The Pancake Princess

BUT THERE ARE SO MANY OPTIONS. SEND HELP.

I’m co-hosting a Friendsgiving potluck this year, so decisions are more crucial than ever. And I am, as always, busy making things 109889025x more difficult for myself.

In my best dreams, there is a stunning, irresistible-smelling vegetable-packed pot pie starring in the middle of the food table surrounded by other delicious vegetable goods. It’s the star of the show. It’s so good, it overshadows the fact that there is no turkey.

This is not that pot pie. The filling is not my ideal. But THIS IS THE IDEAL CRUST!

Ball.
Ball.
Roll.
Roll.
Cut.
Cut.
Shape.
Shape.

Even though it doesn’t look all puffy and flaky and gorgeous the way my dream pot pie might look, it tastes the way I want it to. I can’t deny that layers of all-flour, all-butter puff pastry is DELICIOUS, but it makes me feel like a giant grease ball and it’s super food coma-inducing. Urg.

This crust is whole wheat-y and not afraid to show it. You can see how earnest it is with those flecks of whole wheat everywhere! This crust is like my favorite thick whole wheat crackers IN THE WORLD except soft and tender instead of crunchy. It’s the same pie crust I used for this pie and it’s just as thick and hearty and perfect as ever (did I really post shirtless pics of Erik in that post? WHO AM I).

Vegetarian Pot Pie with Whole Wheat Crust // The Pancake Princess

So what I’m suggesting here is to find a different pot pie filling (or use your favorite) and use this crust for a healthy, delicious pot pie that won’t leave you feeling like…a giant grease ball, to be perfectly articulate.

Oh and that thing I wouldn’t shut up about? I didn’t get it. Other things will come along, yada yada. Moving on.

Vegetarian Pot Pie with Whole Wheat Crust // The Pancake Princess

(to pot pie!)

PS. Tomorrow I’m sharing a recipe for what to do with that leftover pie crust deliciousness that you rolled out! Hint: I liked it better than the pot pie. I may or may not have eaten the whole thing in one afternoon.

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Vegetarian Pot Pie with Whole Wheat Crust

The whole wheat crust is the star of this show. Subtly flaky, wholesome and filling, this is my ideal crust.

Ingredients

  • Filling:
  • I mostly followed this recipe and then used this cauliflower sauce instead of the roux flour + butter mixture in the first recipe. Good idea in theory, but it turned out kind of bland. Using vegetable broth instead of water would probably help.

  • Crust (halved from this recipe:
  • 1 cup whole wheat flour minus 2 tablespoons
  • ½ cup oat flour
  • 2 tablespoons corn starch*
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 5 tablespoons olive oil
  • 5 tablespoons ice water

Instructions

  • Make your filling of choice and pour into an 8x8-inch (or equivalent size) pan.
  • Make the crust: Combine the flours, corn starch, baking powder and salt. Add the olive oil and stir until just combined. Add the water and stir just until a dough forms. If the dough is still stiff and shaggy, add more water a tablespoon at a time until it comes together.
  • Form the dough into a ball. Place it between two sheets of wax paper and roll out until it’s between 1/4-1/2-inch thick and large enough to fit an 8x8-inch pan. Trim the edges and reserve for another use. Place dough over filling and lightly press all over until it fits snugly.
  • I brushed my crust with a bit of egg (you could also use milk) and baked it at 400 degrees for 25 minutes, but baking time will depend a bit on your filling.

Notes

*If you don't want to use cornstarch, you can use 1 full cup of whole wheat flour instead. The cornstarch serves to add tenderness to the crust.

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    Recipe Rating




  1. Rika

    I love the fact that it doesn’t have to be round. Hot pies are my favorite – I remembered gobbling on them in the UK everyday since they are so filling for the cold days. Mmm, cauliflower sauce for the “roux”, I really like the idea! Have a fabulous weekend!

    Reply

  2. Katie (The Muffin Myth)

    I’ve had veggie pot pies on the brain for ages. I’ve been trying to find the perfect ramekins to make little individual ones, but all the ramekins I find seem to be too small or two big. Recently I looked on the bottom of my favourite bowl only to discover that it is oven proof, so now the plan is to acquire a few more (I’ve got such a mismatched collection of dinnerware, you wouldn’t even believe it) and get my pot pie on. This crust looks like the perfect thing to top them off with, so thank you in advance!

    Reply

    • erika

      Wooo for getting your pot pie on! Haha I’ll show you my mismatched collection if you show me yours…my cupboard is an absolute haphazard jungle. Hope you like the crust! :))

      Reply

  3. Jess

    I have seriously had vegetarian pot pie on my mind, but I’m with you – all that puffy topping is too heavy to have on an average weeknight. The filling looks totally amazing too – great alternative to the classic!

    Reply

    • erika

      Yes! I got this PHENOMENALLY delicious veggie pot pie at a farmer’s market and ate it over the course of a few days and every day I just felt so gross afterwards. It was so good, but so bad. I’d love to see your take on vegetarian pot pie–I’m sure you’d make something amazing!

      Reply

  7. Kayle (The Cooking Actress)

    I LOVE THAT CRUUUUST! Whole wheat crusts are especially nummy in savory dishes!

    I’m just having Thanksgiving with Michael again this year, but I’m so curious about what its gonna be like next year. I don’t want to sacrifice my delicious food for some subpar whatever my family might try to force upon meee. I’m seriously considering just being like “eff it fams. I’m throwing Thanksgiving.”

    It’s so cool that you’re co-hosting friendsgiving! Just have fun and be you and make deliciousness, as per usuallll 😛

    Reply

    • erika

      Totally agree! And aww you should totally throw Thanksgiving for your family! Who wouldn’t love that?? Can’t wait to see what you’re making for you and Michael this year 🙂

      Reply

  10. Choc Chip Uru

    I have not had a good pot pie in a very long time, this looks delicious! That crust is not soggy at all how did you do it? 😀
    And the vegetables look creamy and delicious!

    Cheers
    CCU

    P.S I seem to have lost around 1000 subscribers on my blog and I don’t know how, so if you were subscribed, could you resubscribe please? it would really help me out!

    Reply

  11. The vegan 8

    The crust and the filling both look delicious to me Erika!! I love veggies so I’d be all over this, lol! I’m a sucker for crust too and love that this one won’t leave you feeling like crapola. Puff pastry or overly buttered things always make you feel so sick and it’s just not necessary for things to taste amazing! I’m sorry to hear the “thing” didn’t happen, but I always try to tell myself that is because something better and bigger is coming my way! 🙂
    Oh, and since I’m vegan, I will probably be making vegetarian soup or chili this year with some roasted potatoes and my cinnamon cheesecake…that recipe I’m posting tomorrow! 🙂 I’ve been meaning to come up with a vegan green bean casserole but I just haven’t had any time! That is my favorite thanksgiving dish growing up!

    Reply

    • erika

      Ugh yes I was all over this when I was starving, but the filling was really just kind of meh. I need a good pot pie filling recipe!

      Thanks for the comforting words and oh YUM. Chili sounds so good right now (even though it is like weirdly sunny yet raining outside) and I cannot wait to see your cinnamon cheesecake!!! I also looove green bean casseroles even though I don’t think I ever really had it growing up 🙁 I would be super excited if you developed a vegan version!

      Reply