Double Crust Brandy Pot Pie
2 1/2 Cups Whole Wheat Pastry Flour
1 Stick Earth Balance
4-6 Tablespoons Cold Water
1 Tablespoon Brandy
1 teaspoon Sea Salt
4 Red Potatoes
1 Small Yellow Onion
1/8 Cup Parsley
1/3 Cup Frozen Green Peas
6 Cups Vegetable Broth
1/2 Cup Non Dairy Milk
3 Tablespoons All-Purpose Flour
2 Tablespoons Brandy
1 teaspoon Sea Salt
Dash of any oil and pat of vegan butter
Dash of White Pepper
Dash of Nutmeg
Begin by making pie crust. You can use your food processor or make it the old fashioned way. Combine flour, salt and cold vegan butter(cut into cubes). Slowly add brandy and water and combine (pulse) just until it comes together. Do not overmix or your crust will come out tough. Wrap dough in saran wrap and refrigerate for 30 minutes.
Now on to the filling. Get all of your root vegetables and herbs ready for action. Peel potatoes and chop into cubes, set aside. Finely dice onion and chop carrots into bite sized chunks, set aside. Measure out peas and finely chop parsley, set aside.
In a large pan heat a little vegan butter and oil over medium heat (about 3 Tablespoons combined). Add chopped potatoes, onions and carrots and stir to coat. Sprinkle with salt, white pepper, nutmeg and flour. Stir to coat and then add broth slowly. Bring to a gentle boil and then add non dairy milk and brandy.
Reduce heat to simmer and cook for about 10-15 minutes, allow to reduce (simmer down) slightly. Taste test for seasoning level. Gravy should coat back of spoon and be quite flavorful. Turn off heat, add peas and parsley. Stir, taste and set aside to cool slightly while you tackle your crust.
Preheat oven to 350 Degrees Farenheit. Take crust out of refrigerator, split and roll out as desired. You can split it and make a top and bottom crust, as shown, or you can make one large top crust and put the pie together in a large casserole dish. Perfection is not required here!
Assemble pie as desired and bake for 35-40 minutes until golden brown. Cooking times may vary slightly based on thickness of crust and size of pan. Serve immediately with additional finely chopped parsley.