This is a vegetarian version of the classic pot pie! I added fennel for a little twist and added flavor. I used the Kodiak Cakes Power Cakes mix to add protein to a vegetarian dish!
Recipe: (makes 8 mini pot pies)
For the crust:
• 2 cups Kodiak Cakes Powercakes Mix
• 1 & 1/2 stick butter, diced & very cold
• 3 Tablespoons ice water
• 1 Tablespoons all-purpose seasoning
• 1 Tablespoon sugar
• Place everything except water into a food processor.
• Pulse until mixture resembles small crumbs.
• Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic wrap and place in the fridge until ready to bake.
For the filling:
• 1 bulb fennel, diced
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 can peas, drained & rinsed
• 2 Tablespoons fresh thyme, chopped
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2 Tablespoons flour
• ¼ cup milk of choice (I used 1%)
• 1 cup vegetable broth
• salt & pepper to taste
• 1 egg + 1 Tablespoon water
• Heat a large skillet to medium-high heat and add olive oil.
• Add diced fennel, carrots, and celery.
• Sautee vegetables until they’re slightly tender, stirring frequently. (about 10 minutes)
• Add butter and let melt.
• Add flour and mix until mixture becomes a paste.
• Add milk and vegetable broth and mix frequently until sauce becomes thick – a couple minutes.
• Add peas and fresh thyme and simmer for about 5 more minutes.
• Remove dough from the fridge and place on a floured surface.
• Roll out until about ¼ inch thick.
• Spoon filling evenly into 8 small ramekins.
• Cut dough so it can be placed on top of each ramekin, covering the whole top and can be pressed against the sides.
• Use a knife and make little slits on the top of the pies to vent while baking.
• Add egg & water to a small bowl.
• Brush the tops of each pie with egg wash.
• Bake for about 18-20 minutes until tops are golden brown.
• Remove, let cool slightly, top with fresh thyme and dig in!