The Oil Palm

Vegetable Pot Pie

This week’s recipe mixes sweet and savory. Using your favorite pie crust recipe, this hearty meal is sure to satisfy everyone. 


1 pie crust
1/4 cup butter
1 tablespoon palm oil
1 cup leeks, chopped
1 teaspoon garlic, minced
2 cups asparagus, chopped into 1/2-inch pieces
1 cup carrots, small dice
1 cup frozen peas
1/3 cup flour
1 teaspoon sage, finely chopped
1 tablespoon habanero sauce
1 3/4 cups vegetable broth
1/2 cup milk
1 1/2 cups of your favorite meat or protein


Preheat oven to 400°F. Prepare pie crust as directed, and freeze bottom shell in pie plate.

In a medium saucepan over medium high heat, melt butter and palm oil. Add leeks, garlic, habenero peppers and herbs. Sauté until tender.

Add flour and brown to a light roux. Add broth, milk, asparagus, carrots, peas and protein of choice. Cook for 3-5 more minutes on low flame.

Add mixture to frozen pie shell, top with pie shell.

Bake for 35 minutes, remove from oven and allow to set for several minutes before serving.