1/3 cup earth balance
1/3 cup flour
2 TB dried minced onion
1/2 tsp salt
1/4 tsp pepper
1 TB vegetable broth powder
1/4 cup almonds blended with 2 1/4 cup water to make about 2 1/2 cups almond milk
4 cups steamed vegetables (onion, celery, carrots, potatoes and peas)
Heat butter over low heat until melted. Stir in flour, onion, vegetable broth powder, salt and pepper until smooth. Add almond milk, stirring constantly. Heat to boiling and boil 30 seconds while stirring. Stir in steamed vegetables. Set aside. Prepare pastry.
2/3 cup earth balance
1 tsp sea salt
2 cups whole wheat pastry flour
4-5 TB cold water
Cut earth balance into flour and salt until crumbly. Add water, a little at a time, tossing with a fork until moistened. Gather pastry into ball, roll out 2/3 of the dough to fit pie plate. Line plate with the pastry and pour in the filling. Roll out remaining dough and place on top of filling. Pinch edges. Cut slits in top and bake at 425 for 30 minutes or until browned.
Adapted from Polly Edwards Chicken Pot Pie recipe in the Bedford Relief Society Cookbook.