Vegetable Pot Pie With Chive and Black Pepper Cobbler Crust | Oregonian Recipes

Ingredients

• 1 cup unbleached, all-purpose flour
• 2/3 cup whole wheat pastry flour
• 1 tablespoon aluminum-free baking powder
• 1/4 cup minced chives
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2/3 cup unsweetened plant-based milk
• 1/3 cup olive, canola or coconut oil (melted Earth Balance butter is also an option)
• For the pot pie:
• 2 tablespoons olive oil or water for sautéing
• 1 large yellow onion, diced
• 2 sweet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 fennel bulb, diced
• 1 tablespoon each dried tarragon and dried oregano
• 1 teaspoon each dried thyme and dried sage
• 3 garlic cloves, minced
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/2 cup white wine
• 1-1/2 cups vegetable broth
• 3 tablespoons all-purpose flour, whisked into a few tablespoons of water