I love personal-sized dinners, especially those that I can heat up to stagger dinner times for those busy nights when everyone is on a different schedule. These vegetarian pot pies are easy to make and absolutely delicious!
Small oven-proof cookware is ideal for this dinner game plan, so dig out your Le Creuset or Corningware and make sure to grease well with vegetable oil. You may adjust the amount of mushroom soup you add to the mix based on preferences. For example, my husband likes saucy pot pies versus my daughter likes them on the firmer drier side. Since they are personalized vegetarian pies, it’s easy enough to customize for your loved ones!
You Will Need:
- 1 potato per serving, cubed and parboiled
- 2 cups frozen peas
- 2 cups frozen vegan hamburger or vegan sausage
- 3 carrots, peeled and diced
- 2 cups of mushroom soup
- 2 sheets of pie crust defrosted
How to Prepare:
Parboil the potato until soft and set aside.
Mix soup, potatoes, peas, carrots and vegan hamburger in a bowl. Grease cookware with oil and then line with pie dough.
Fill each cookware container with the vegetable mixture.
Cover with pie dough and make four slits in the top. Brush top of pie dough with vegetable oil.
Bake for 400 degrees for 30 minutes until crust is golden. Let cool for 15 minutes before serving.