The theme of our last potluck was “pies” and Miguel made little mini pot pies. Super cute. Super delicious.
Anything can go into a pot pie, but these pies had a traditional-ish filling: Cubed potatoes, carrots, broccoli, peas, onions, and mushrooms. The gravy was made with blended mushrooms, garlic, onions, nutritional yeast, Bragg liquid aminos, seasonings, and a mix of cornstarch and flour as a thickener. A small amount of marmite can be added for additional flavor.
Make some dough:
- 2 cups flour
- 2 tsp baking powder
- 2 Tb sugar (or agave nectar)
- 1/2 Tb salt
- 1/3 cup earth balance margarine
- 1/3 cup cold water
Cut the dough into small pieces, fold each piece around a glob of filling, then bake it until golden brown. What I like most about a mini pot pie is that it is a finger food. You can hold it in your hand and eat the entire thing without needing a fork or making a huge mess.