Filling:
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 red potato, peeled and diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper
Crust:
1 1/4 cups unbleached all-purpose flour
1 tbsp sugar
1/2 cup cold Earth Balance vegan buttery spread (1 stick), cut into 1/4-inch cubes
3 tbsp ice water
After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add sage, thyme, and pepper and stir until combined.
Remove from heat. If mixture has become too thick, add water 2 tbsp at a time until you reach a creamy ready to eat pot pie filling consistency, not a paste but not watery. Set aside. Note: You will have a lot of extra filling to eat on its own or feel free to double or triple the crust recipe.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer, fit the mixer with the flat beater. Sift flour and sugar in the mixer bowl. Add the Earth Balance and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the Earth Balance pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Preheat oven to 400 degrees and coat a mini muffin pan with vegetable oil or line a baking sheet with 10 dry silicone mini muffin cups.
Using a 3-inch round cookie cutter, cut out 10 pieces of dough. Combine dough scraps and roll out again as necessary. Using a 2-inch round cookie cutter or the top of a 2-inch tart shell for a fancier look, cut out another 10 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan or muffin cups. Spoon the sauce into the pastry. Place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal.
Add soymilk to a small bowl. Brush the tops of each pie with soymilk. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake for 18 minutes or until the edges are golden and the filling is bubbling. Cool for 10 minutes and serve.
Recipe altered from http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chicken-and-broccoli-pot-pies-recipe/index.html
http://www.williams-sonoma.com/recipe/basic-pie-dough.html
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