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When is a Pot Pie not a Pot Pie?

Pot pie was one of my favorite dinners when I was a little girl. As soon as I was served, my fork would plow into the scrumptious filling, as if there were a bottomless pit where my stomach should have been. However, long after I’d finished eating, the poor crust of the pie would remain, rejected on my plate. Crust and I have never enjoyed a friendly relationship. Many a Thanksgiving, my sister traded me her pumpkin pie filling for my crust. (I think I got the better end of that deal, don’t you?)

It was only a matter of time, therefore, before I figured out a way to have my pot pie and eat it too. And so, one fateful day, I cooked up the idea for Pot Pie Stew.

Katie’s Pot Pie Stew ingredients:

1. carrots
2. celery
3. green beans
4. mushrooms
5. onions
6. unsweetened Almond Breeze (This is a terrific non-dairy milk to use in savory dishes, since it has no sugar.)
7. vegetable broth, seasonings, and water
8. homemade seitan, chopped into bite-sized pieces
9. a little bit of flour to thicken it up (I didn’t use very much, and therefore my stew was really more of a soup.)

With carrots, celery, mushrooms, and green beans, the stew offers all the deliciousness of pot pie, but with no pesky crust to get in the way.

Published on June 8, 2008

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  1. Jenn says

    Great idea! I definitely did the same thing when I was little – eat all the goodies inside and leave the crust!

  2. Jill says

    I used to ADORE pot pies as kid, too! I haven’t had one since I was like 8 though.

    The pumpkin switch was a major win on your part – I’d say that about most pies!

  3. Katy says

    I love the idea of a pot pie stew, but I am, and alwaus have been, a crust lover! I haven’t had pot pie in a long time, but I loved it as a kid too.

  4. Avery Yale Kamila says

    This sounds really delicious. Pot pie is such a a yummy dish, but I’m with you about the crust. I made a few faux pot pies this winter using mashed potatoes on top rather than biscuits or pie crust. This stew sounds like a perfect solution!

  5. Bianca says

    I love both the crust and the filling, but this looks like a good way to make the dish lower in fat. I always put non-hydrogenated shortening in my pie crust, so it’s loaded with fatness.

    You know, when I made pot pie recently, I actually froze the leftover filling that wouldn’t fit into the pie to eat later as a soup…it sounds like this.

  6. Danielle says

    Great thinking! I’m not a fan of crust either :).

    I was just catching up on your recent blog posts and saw your ‘overwhelmed’ one. You are too sweet. In our ever-expanding food blog world I completely understand the pressure to check everyone’s daily, sometimes a few times a day to show your appreciation to your readers but it can get to be too much. As amazing and creative as all these blogs are there is a real world out there too and sometimes it’s hard to find a balance, there just aren’t enough hours in the day! I completely respect your conscious decision and now I’ll feel extra lucky when I get a comment from you on my page 🙂 Happy blogging!

  7. Danielle says

    P.S. I deleted my blogroll for that same guilt. I just didn’t want to feel like I was commenting on one more than the others and/or adding a new blog every day :). But just so you know, I’m still an avid reader of Chocolate Covered Vegan!

  8. shellyfish says

    I also love love love pot pie (tofu or seitan that is!) I will totally make this, too, though, because the crust is where the icky fat & gluten mostly hang…

  9. Erin says

    Who knew there were this many people in the world that don’t like crust? I don’t know if anybody told you…but…the crust is the best part!!! I really like the insides too though, so I can see how a big bowl of filling would be really good.

  10. Vegan_Noodle says

    I must be like your sis, cuz I always thought the crust was the best part of a pot pie! Regardless, I think it’s still a great idea 🙂

  11. Alice (in Veganland) says

    I have never had a pot pie, but I would love to have a pot pie that is not a pot pie.

  12. fruity says

    mmm pot pies were awesome, great recipe! I was never a crust fan unless it had soaked up some of the filling. And don’t stress about the commenting, you are an amazing person and you don’t need the commenting to prove it!

  13. Vaala says

    Ooo, that looks delicious. We need that kind of warming dish over here as we drive head first into winter! I do love crusts though so I could imagine a scone top would be awesome.

  14. Amy says

    I remember you saying you love salsa. What brand of salsa do you use? I love freshly made salsa (the type with tomato pieces not cooked), but I hate chopping. Any suggestions of brands? Thanks!

  15. Ricki says

    I’m definitely more of a filling gal as well, though a good piece of crust can be quite appealing. . . this stew/soup looks yummy. 🙂

  16. ChocolateCoveredVegan says

    Hey Amy,

    I am VERY sorry to say that my favorite brand of salsa is only available in Texas. It’s called Williams Farm Peach Salsa, and it is the most AMAZING stuff on the face of this earth!!!!!!!!!!

    (Hehe…do you think I used enough exclamation marks?)

    But I pretty much like any old regular salsa. I usually buy medium-spicy salsa… sorry I can’t give you a better recommendation than that; it’s just I am so in love with the Williams Farm salsas that I never buy anything else!

  17. Lily Girl says

    Mmmm pot pie. I’m weird in that I love pie crust on savory pies, but hate it on sweet ones (my parents used to accuse me of “tunneling” because i’d just scoop out the filling and leave the crust).
    Your stew version looks delicious!

  18. Cherry says

    That’s a great idea, I don’t like crust very much either, and I bet this version is a lot easier to make too.

  19. stephanie says

    Regarding seitan, I have been wanting to try it but have been somewhat afraid (after several attempts at tempeh and haven’t liked it even though I LOVE tofu.) I finally broke down and bought the packaged stuff instead of making my own b/c I would have nothing to compare it to. It is packaged in liquid. Any suggestions on how to use the stuff?

    PS – I finally found Artisana coconut butter and tried your vegan whipped cream…both are incredible :)…THANK YOU!!!

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