Fasting Pot Pie
These mini pies pack the comfort of chicken pot pie without the chicken making them a yummy addition to our fasting menu.
They’re loaded with vegetables and a hearty gravy, then topped with a golden, flaky crust.
INGREDIENTS:
2 stalks of celery, chopped
1/2 onion, chopped
2 carrots, chopped
4 medium potatoes, peeled & chopped
1 cup mushrooms, chopped
3 cloves garlic, minced
1/4 cup frozen peas
1/4 cup corn
6 tbsp butter substitute
1 tsp oregano
4 tbsp flour
1 cup vegetable stock + 1/2 cup
3/4 cup unsweetened almond milk or soy milk (coconut milk has a natural sweetness to it, so I would not recommend using it)
1/2 tsp salt & pepper
4 squares of puff pastry (I purchase them already cut into large squares, but you can buy some sheets and cut enough pastry to cover the tops of your ramekins)
INSTRUCTIONS:
In a pot, sautée the celery, carrots, potatoes, mushrooms, garlic and 2 tbsp of butter substitute. Stir the vegetables and add 1/2 cup of vegetable stock to keep the vegetables from sticking to the pot. Cook until softened.
Add the frozen peas and corn and set aside (you don't need to cook the frozen veggies, because they will bake in the oven).
In a pan, add the onion and 3 tbsp of the butter substitute, and oregano. Cook until softened.
Add one tbsp of butter substitute to the onion mixture, then stir in the flour until it absorbs all the liquid (it should look pasty). If there isn't enough liquid in the pan, add a tbsp or two of vegetable stock.
Slowly stir in the vegetable stock. Keep stirring until the flour dissolves and the mixture slightly thickens.
Slowly add the milk and stir (if you would like more gravy, you can always add additional stock and milk).
Mix in your veggies.
Scoop the filling into ramekins so that the filling reaches the top.
Place your puff pastry squares on top of the ramekin and press on the edges so that they seal the filling in the dish. Cut off any excess pastry.
Using a pairing knife, cut 4 slits in a cross shape in the center of the dough (this will release any excess steam trapped under the dough while baking.)
Bake for 20 minutes, or until the dough turns golden.
Serve with mashed potatoes or your favorite homestyle side dishes!