Dutch Oven Pot Pie

In the middle of the summer Ben and I borrowed two of my mom’s dutch ovens and a briquette chimney starter thinking we would take a nice drive up the canyon and try our hand at some dutch oven cooking. Unfortunatley that didn’t happen until last night. And it wasn’t up the canyon, it was on our 4×4 foot slab of concrete porch. Neither Ben or I had ever actually done dutch oven on our own so it was quite an adventure.

Our first mistake was buying natural charcoal, aka burnt wood (I had only ever used normal briquettes and was easily persuaded something that was not chemical laden would be a better choice). We attempted starting the little pieces in the chimney with little success with them except to melt the metal walls of the chimney and the tin foil preserving our concrete. When we tried stoking them under the dutch ovens they went out (there is more to this story, and it really isn’t worth telling). After and hour or so we gave up and ran over to Macey’s for some normal briquettes. Those lit up just fine and kept the dutch ovens hot the whole time they were baking. Whew.

Our second mistake was trying to make up a apple cobbler recipe. I stole a jar of my mom’s home made apple pie filling (YUM) and then made up a sort of topping from a few recipes I found online. It was a total failure. The pie filling was fabulous, of course, but the topping was so greasy it dripped. The whole thing turned into a sort of melted earth balance and brown sugar soup. Ew. Thus I am not even going to post that recipe or any pictures of our attempt because it was gross. But, to redeem my mother’s apple pie filling, we will have to make an apple pie very soon. Watch for that.

Have no fear! The entire night was not a disaster! We tried a ‘pot pie’ recipe I found on a vegan blog over the months of waiting to do dutch oven and it was AMAZING! I cannot stress how good it was. If I did ratings of my recipes this would have 5 stars. 5 million stars. Crisp, flaky crust, perfectly tender veggies, and a to die for gravy. Ben, Josh (Ben’s brother who came over to laugh at our mistakes), and I ate so much of it we could hardly move. I fell asleep vowing never to eat again and then woke up this morning wanting more 🙂 Below is the recipe. I put one little tip on when to start the briquettes but other than that did not really give any tips on dutch oven cooking. I put a link at the bottom with some really great tips for those of you who have never done dutch oven before.

Pot Pie Filling:

2 Tbsp Oil
1 medium Onion, finely chopped
1 tsp Salt
 2 lb Firm tofu
3 Large potatoes
2 C Baby carrots
2 C Frozen peas
4 cloves Garlic, minced


6 Tbs Oil
6 Tbs Whole wheat flour
6 Tbs Nutritional yeast
3 C Water
3 C Oat milk (or soy, or almond…)
2 tsp Salt
2 tsp Sage
1 tsp Thyme
1 tsp Garlic powder
1 tsp Black pepper
1 tsp Paprika

Top Crust:

2 C Whole wheat flour
1 C Vegetable shortening
1 tsp Salt
1/2 C Water

Start by prepping the pot pie filling. Drain the tofu and then pat dry. Cut into 1/2-inch cubes. Cut potatoes and carrots into 1/2-inch pieces and boil for 10 minutes. Set aside.

Next start on the gravy. Stir oil, flour, and nutritional yeast together in a large pot over medium high heat on the stove. Once the mixture begins to bubble add the remaining gravy ingredients. Cook over medium heat until thickened. Set aside.

Note: Once you are done with the chopping and boiling and have the gravy going I would start the briquettes in the chimney. They will take about 10-20 minutes to be ready to use so start them 10-20 minutes before you think you will be ready to use them. You will need 24 briquettes if you are using a 18-20″ dutch oven like we did (this recipe is huge so you will need a large dutch oven).

Next start on the crust. Mix flour and salt together. Cut in shortening with a fork until dough appears crumbly. Add water a little bit at a time and knead with your hands until dough can be shaped into a ball. Roll out dough on a floured surface to the diameter of the dutch oven and cover with a moist cloth until ready to place on the pie.

The briquettes should now be ready. Place 3 briquettes around each foot of the dutch oven for a total of 9 briquettes. Add the chopped onion, oil, and salt from the filling ingredients once the dutch oven is heated. Saute until the onions are soft, then add remaining filling ingredients. Simmer for about 2 minutes, mixing frequently. Finally mix in the gravy and cover with the crust.

Once the pie is done cover with the lid and place 15 briquettes around the rim. Let bake approximately 45 minutes, or until the crust is crispy. To ensure even heat, rotate the entire dutch oven and the lid a quarter turn every 10 minutes.

Recipe thanks to:
Idaho Vegan

Dutch oven cooking tips thanks to:
Dutch Oven Dude
My mom


2 thoughts on “Dutch Oven Pot Pie

  1. Pingback: Vegan Cheesy Sage Gravy Recipe | The Vegan Adventures of Meggie and Ben

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