From Sunday dinners to weeknight meals, a pot pie is always a crowd pleaser! That indescribable “sauce” with veggies and tons of cozy flavors make this pie a knockout. To elevate it, we divided it up into individual servings topped with fluffy puff pastry.
The inside of this pot pie has all the traditional vegetables you'll find in a pot pie. Carrots, celery, peas, corn, and we’ve also added in some mushrooms for that real hearty, stick-to-your-bones feeling.
Puff pastry is a no-fuss way to get the crust incorporated into the dish. Feel free to get as fancy or as simple as you like with the pastry. JOI is stirred into the filling to make it nice and creamy without using any flour or dairy as a thickening agent. It’s the perfect consistency for that pot pie filling.
The Only Vegan Loaded Veggie Pot Pie You Need This Winter
Let the puff pastry come to room temperature while preparing the filling.
In a skillet over medium high heat saute the onion, celery, carrot, and mushrooms until tender, 3-5 minutes.
Add the salt, pepper, and sage to the skillet and stir together.
Add the JOI to the mixture and, stirring constantly, slowly incorporate the stock until the filling is thick and creamy, about 5-7 minutes.
Stir in the corn and peas.
Divide the filling, pouring about equal amounts into 4 ramekins.
Slice the puff pastry into 4 equal squares and lay a square of puff pastry over the top of each ramekins. Using the tip of a sharp knife, make a few ½” slits in the puff pastry lids to allow steam to escape while baking. Alternatively, take each puff pastry square and cut it into long rectangular strips, and use the strips to weave a lattice pattern on the lid of each pot pies.
Bake in a 350 degree oven for 20 minutes until golden brown. Enjoy!
For us at JOI, sustainability has always been one of core values (reducing milk carton waste is what brought our co-founder Izzy to the business!). That’s why we wanted to take this Earth Day month opportunity to think about the easy adjustments we can make in one of our favorite places: the kitchen. It’s the heart of the home, and it can (and should!) be ground zero for your more sustainable choices. Read on for four simple swaps to get started with a lower-waste approach in your kitchen, plus three bonus ideas for sustainability devotees ready to take earth-friendly practices to the next level.
It’s easy to get carried away in the kitchen after digging into grandma’s old recipe book, especially during the holiday season. However, although we believe food is pleasure, we also believe food is nourishment. So, why can’t we enjoy the meals you love, while nourishing your body with good-for-you foods that make you feel great?
Feeling Blue? Try Adding These 5 Mood-Boosting Foods To Your Diet
If you’re feeling blue, you may want to try switching up your diet. The foods we eat play a significant role in how we feel, which gives us another reason to prioritize a healthy, nutritious diet for both mental and physical health. A registered dietitian explains the relationship between food and mood.
Flexible, Waste-Minimizing Home-Delivery from JOI: The 21st Century Milkman
Fresh, sustainable, and cost-effective, here’s four reasons why you should take a cue from yester-years, ditch the grocery store, and make the switch to home delivery from JOI for your nut milk needs.