Veggie Pot-Pie Cups

By: Amecia Matlock

These pot-pies are a homage to my southern roots while also staying true to my family’s plant-based diet. These are affordable, completely customizable, and packed with flavor. It requires some prep that can be averted by using pre-made pie crust. However, once you have a taste of this simple flakey crust, you’ll never want it any other way.

Ingredients

  • 1 ¾ cup Flour
  • 2 tsp. Sugar
  • ½ tsp. Salt
  • 10 tbsp. Cold Butter
  • 7 tbsp. Ice Water
  • 1 Medium Onion
  • 4 Cloves of Garlic
  • equal parts Olive Oil & Flour (for roux)
  • 2 Cups Vegetable Broth
  • Cajun Seasoning
  • Onion Powder
  • Garlic Powder
  • Broccoli (about ½ cup diced)
  • Carrots (about ½ cup diced)
  • 1 Medium Potato
  • 1 Cup Peas

Directions

If you’re using a pre-made crust, skip to step #7
  1. Begin by adding flour, sugar, and salt to a large bowl and whisk together.
  2. Grate cold butter directly into the same bowl.
  3. Use hands to fully incorporate butter into mixture. Butter should be in pea sized pieces throughout dry ingredient mixture.
  4. Add ice water into mixture and continue to knead until fully incorporated.
  5. Pour the shaggy dough mixture onto a lightly floured countertop and form dough together, folding several times.
  6. Tightly wrap the dough with plastic wrap, flatten, and chill in the fridge for 2 hours.
  7. Steam broccoli, carrots, and peas to desired tenderness. Then cool, and finely dice into small chunks. I used about a cup of diced broccoli and carrot.
  8. Peel, finely chop and parboil potato for 5-10 minutes.
  9. Finely dice onion, and mince or puree garlic cloves into a paste.
  10. Cover bottom of medium saucepan with olive oil and bring up to medium heat.
  11. Once the oil is preheated add in the onion and garlic and continue to heat, stirring occasionally, to begin creating the roux base.
  12. Once onions are translucent, add in equal parts flour to the heated olive oil and stir continuously until desired browning is achieved. More olive oil can be added if needed to achieve a paste like consistency.
  13. Add 2 cups of vegetable broth to roux and continue to stir continuously until gravy starts to thicken.
  14. Add in Cajun seasoning of choice, onion powder, and garlic powder to taste.
  15. Add all diced veggies and fold into the gravy mixture.
  16. Roll out pie crust to desired thickness and cut into 4-inch circles.
  17. Place pie crust circles into a greased muffin or cupcake tin, and press and shape the dough into the pan’s molding.
  18. Scoop roughly ¼ cup of the gravy and vegetable mixture into pie crust cups. Use an ice cream or cookie dough scoop to easily create a mound.
  19. Bake at 350°F for 35-40 minutes, or until crust is cooked through.
  20. Let cool on wire rack to prevent soggy bottoms.
  21. Enjoy!

To store, wrap tightly with foil or parchment paper & plastic wrap once fully cooled. Can be stored in fridge for 3-5 days.

Leave a comment

  1. ameciamatlock's avatar
  2. Unknown's avatar

    Thank you for sharing transparently. Our experiences and tripping stones are a path to not only our own stronger faith…

  3. jamyriahdunderman83's avatar
  4. ameciamatlock's avatar
  5. Unknown's avatar
←
→

Leave a comment