Vegetarian Potpie

Vegetarian Potpie


  • Dough
  • 2 cups unbleached flour
  • ½ cup whole wheat pastry flour
  • ½ cup baby oats (coarsely chopped in food processor)
  • 1 ½ teaspoons sea salt
  • ¾ cup olive oil
  • ⅔ cup soy milk
  • Filling
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large onion, chopped
  • 2-3 medium potatoes, diced
  • ½ cup peas
  • 2 tablespoons whole wheat pastry flour
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons baby oats
  • 2 tablespoons ABCO Chicken seasoning
  • 2 bay leaves


Steam carrots, potatoes and celery until tender. Add peas and set aside. Sauté onion in oil until soft and transparent. Stir in flour and oats. Add water, seasonings and bay leaves. Heat until mixture has thickened, stirring constantly. Stir in vegetables. Remove bay leaves. Preheat oven to 350°. Roll out the dough to ⅛-inch thick. Cut into desired shapes. Put some filling in the middle and fold in half. Crimp edges. Place on a non-stick cookie sheet. Or if using a pie dish, roll out half the dough and place in bottom of dish. Spoon in filling. Roll out remaining dough and place on top. Crimp edges and make slits on top. Bake for about 45-50 minutes at 350°, until the edges are slightly brown.


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