Vegan Root Veggie Pot Pie

You're not seeing double... you're seeing VEGAN! I made B a big ol' Chicken Pot Pie last week, then made it ZenPulse friendly.  It still ain't Pretty... But it's delicious!

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Roasted Root Veggie Pot Pie

I combined and tweaked the recipe for Jenna’s Pot Pie filling with a whole grain version of Smitten Kitchen’s Pot Pie crust... then vegan-ized it!

* 2 Medium Sweet Potato, peeled and cut into 1" pieces * 3 Large Parsnips, Peeled and cut into 1" pieces * 5 Medium Carrots, Peeled and cut into 1" pieces * 2 large stalks celery, chopped * 4 Small Red potatoes, peeled and Quartered * 4 C Vegetable Stock * 6 T Extra Virgin Olive Oil * 1 Vidalia Onion, diced * 6 T Whole Wheat Pastry flour * 1/2 tsp sea salt * 1/2 tsp freshly groundpepper

For the pastry:

* 3 cups whole wheat pastry flour * 1 1/2 teaspoons kosher salt * 1 teaspoon baking powder * 1 cup (2 sticks or 1/2 pound or 8 ounces) cold Earth Balance, diced * 1/2 to 2/3 cup ice water * Flaked sea salt and cracked black pepper

Preheat the oven to 400 degrees F.

In a large bowl, coat sweet potato, parsnips and 1/2 of the carrots in olive oil.  Spread on a baking sheet and roast for 30 min, turning once.  Decrease heat to 350 degrees F.

For the pastry: Mix the flour, salt, and baking powder in the bowl of a food processor. Add the Earth Balance and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

In a large Dutch Oven, bring the stock to a boil and add the rest of carrots, celery and red potatoes. Simmer for about 15 minutes, or until veggies are tender. Remove veggies with a slotted spoon and pour stock in a large measuring cup or bowl to save for later.

Heat olive oil in the dutch oven. Add onion and cook until softened. Add flour and stir to make a roux. Cook for another five minutes, or until the roux begins to darken a little bit. Slowly stream in the reserved stock and stir until thickened. Cook and stir for another three minutes.   Add cooked veggies, chicken and roasted root veggies to the sauce as well as the salt and pepper. Pour pot pie filling in a large casserole dish that holds at least two quarts.

On a well-floured board, roll the pastry dough to 1/4 inch thick or 1" larger than your casserole dish.  Brush the outside edges of the dish with water, then place the dough on top. Crimp the dough to fold over the side, pressing it to make it stick and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 45 min hour, or until the top is golden brown and the filling is bubbling hot.