Vegan Mini Pot Pies

Pot Pies were a favorite for me when I was growing up. There was nothing better a cool day than a warm comforting pot pie with flakey crust! This recipe is one that I make frequently because its quick and the kids love it. To switch things up, I made mini pies and used letter cutters to put on the crust. They were so excited so help roll out the dough a cut their names.

Here is the recipe! Get creative, you can throw in any veggies you like.

3 stalks celery, chopped
1/2 an onion, chopped
3 carrots, chopped
2 diced potatoes
3 tbsp earth balance vegan margarine
1/2 C whole wheat flour
2 cups of vegetable broth
1 C plain non diary milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas
1/4 C Nutritional Yeast

Saute celery, onions, and carrots in butter for 10 minutes. Add the flour, stirring constantly for 1 minute. Add broth and milk to mixture while stirring constantly. Cook over medium heat until bubbly then stir in the peas, nutritional yeast, salt, and pepper.

1 cup whole wheat flour
1 tsp salt
1/3 cup earth balance
2-3 tbsp cold water

Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish. Pour into 4 small mini pie pans or a 2 qt casserole dish and top with crust. Bake at 375 F for 30-45 minutes