This dairy-free, vegetarian take on the childhood comfort food shows that just about any recipe can be “healthied-up” and still taste delicious. Instead of meat, this pot pie provides protein from the edamame (whole unprocessed soy beans), and gets its creamy texture from unsweetened almond milk. I usually top this with a traditional (dairy free) pie crust, but for an even healthier, oil-free version, top with whole wheat biscuits. This recipe makes two pies (because our family goes through this quickly!) but for only one pie, recipe can be halved.
2 large white potatoes, unpeeled, cut into ½-inch cubes
1 tsp avocado oil
½ medium red onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1-10 oz bag frozen shelled edamame
1 TBSP minced fresh oregano (or 1 tsp dried)
2 TBSP minced fresh thyme (or 2 tsp dried)
2 TBSP minced fresh rosemary (or 2 tsp dried)
1 tsp garlic powder
Ground black pepper and sea salt
1/3 cup whole wheat flour
1¾ cup low sodium vegetable broth
½ cup unsweetened plain almond milk
2 dairy-free whole wheat pie crusts, purchased frozen or recipe here
Preheat oven to 375°
Put cubed potatoes in a large stock pot and cover with water. Bring to a boil, then reduce heat and simmer uncovered until crisp tender, about 10 minutes.
While potatoes are cooking, heat a large cast iron skillet on medium high heat. Swirl in avocado oil then sauté onions, stirring occasionally, for about 5 minutes. Add carrots and celery and cook 2 more minutes.
Reduce heat to low. Stir in frozen edamame, oregano, thyme, rosemary and garlic. Drain potatoes and add to cast iron skillet. Season vegetables with ground black pepper and sea salt.
Sprinkle flour over vegetables and stir well until flour is distributed and vegetables are evenly coated.
Slowly add broth and almond milk to vegetables and stir well. Simmer over low heat until liquid begins to thicken.
For traditional pot pie (top crust only): distribute vegetable mixture evenly into two 9” pie pans. Lay one pie crust over the top of each pie pan, pinching edges of crust to seal, and cut slits in crust to allow for air release. Bake pies in oven for 30-35 minutes until crust is golden brown and filling is bubbly. (If desired, use 4 crusts and make pie with both bottom and top crusts). Remove from oven and let stand for 5 minutes before cutting.
Alternatively, instead of traditional crust pie can be topped with oil-free whole grain or gluten-free biscuits. (Use your favorite biscuit recipe or try this one: https://passtheplants.com/oil-free-vegan-biscuits/#wprm-recipe-container-8111). Leave warm filling in cast iron skillet and place circles of unbaked biscuit dough touching edge-to-edge over top of filling. Bake in oven for 15 minutes until filling is bubbly and biscuit top is golden brown.