You are here: Home » Recipes » Savory Garden Pot Pie Savory Garden Pot Pie Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings Everything but the kitchen sink makes an appearance in these savory pot pie. PrintEmail Ingredients Herbed Pot Pie Flaky Dough:2 cups all-purpose flour1 teaspoon salt1 tablespoon dried Italian herbs6 tablespoons butter or soy margarine, chilled and cut into small cubes1/4 cup vegetable shortening1/4 cup ice cold water1 ice cube, crushedGarden Filling:1 tablespoon olive oil1/2 cup chopped onions1 cup baby carrots or diced carrots1/2 cup sliced celery1 cup chopped broccoli or cauliflower or a combination of both1/2 cup chopped zucchini1/2 cup chopped mushrooms1 tablespoon dried Italian herb mix or herbs de Provence1/4 cup frozen peasProtein:1 pound chopped firm tofu, tempeh, seitan or soy-based sausageGravy Mixture:1/4 cup Bistro Gravy Mix2 cups water or vegetable brothTo Finish:1 egg, beaten Instructions To make dough: Place flour, salt and herbs in a food processor fitted with the metal blade. Pulse to combine. Add butter and pulse a few times until coarsely combined. Add shortening and continue to pulse a few times until it looks like pale yellow sand with small chunks. Remove from processor and place in a bowl. Add water and ice to bowl and press in gently using your hands. Form into a ball and wrap in plastic. Refrigerate about 30 minutes to relax dough. To make filling: Heat oil in a large skillet and saute all vegetables and dried herbs 4 minutes until they take on a little brown color. Add your protein of choice and continue to saute 1 minute. To make gravy: Meanwhile, dissolve gravy mix in water. Add to sautéed vegetable filling mixture and simmer 10 minutes to combine flavors well. To finish: Cut chilled dough in half. With a floured rolling pin, roll each piece into a 9-inch circle or rectangle depending on which shape dish you use, making sure you flour rolling pin to prevent sticking. Press half the dough into bottom of a round 21/2-quart baking dish or square lasagna dish and refrigerate 30 minutes. Pour in filling and top with second piece of dough. Crimp dough edges together with fingers or use tines of a fork to seal. Brush with beaten egg (you will only use a small portion of egg; discard rest). Bake in center of a 325-degree oven, uncovered, 25 to 30 minutes until dough is cooked through and golden brown. Time-saving variations: For the crust: Use 1 (16-ounce) can refrigerated flaky biscuits separated into 2 equal stacks. Lightly press and flatten half the biscuits onto bottom of the casserole pan use the other biscuits on top after filling is added. For the filling: Use 1 1/2 pounds frozen mixed stew or soup vegetables right from the bag. Yu can use a combination of any large-cut frozen or fresh vegetables, hence the “kitchen sink” name. For the gravy: 2 cups your favorite brown sauce or gravy mixture.