Hoppin’ John Pot Pie

Posted by on Mar 29, 2015 in Recipes | 0 comments

Oh how I love to bake! Love, love, love it.  There’s nothing that makes me happier than whipping up delightful muffins, cakes and pies! And so today I’m bringing you a recipe for a southern-inspired and utterly spectacular Hoppin’ John pie.   

Hoppin' John Pie!

Hoppin’ John Pie!

Now, Hoppin’ John is a traditional rice and black eyed peas dish that originates in the U.S. South. It is traditionally eaten on New Years Day to bring luck, however it is the type of good comfort food that is great year round.  It’s often served with another Southern staple: corn bread. So, of course, I thought I should combine them into one yummy pie.  Seriously, what could be better than rice, beans and veggies encased in a flaky cornmeal crust? Oh yes, this is very, very good. 



I always make my own pie crust because for one, it’s incredibly easy, and two, it tastes so much better than anything you can buy. The trick is nice big chunks of cold vegan butter, working with your hands, using as little liquid as possible and being careful not to overwork it. And guess what? When you’re making a pie, the only part you really need to roll out is the top (and then as minimally as possible). After you chill the dough for a while you can just modafinilsmart.com press it straight into the sides and then bottom of your pie dish, fill it, and then top it.  It may not look as pretty as a rolled out crust, but it minimizes waste and it preserves your nice big chunks of butter. As the pie cooks, the butter melts leaving a super flaky crust.  It’s not particularly good for you, I admit it. But once in a while, it’s oh so worth the indulgence. 

Did I say delicious?

Did I say delicious?

 I’m sharing the pie crust recipe separately, because this is a recipe you’ll want to use again for any number of things! 

Cornbread Pie Crust
Yields 2
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  1. 3/4 cup corn flour
  2. 1/2 cup of gluten-free flour mix*
  3. 1/2 tsp salt
  4. 1/4 tsp baking powder
  5. 1/4 cup + 2 tbsps of vegan butter
  6. 1/2 cup ice water
  1. In a medium mixing bowl, mix together dry ingredients.
  2. Add big chunks of butter (about 8 chunks).
  3. Use hands to mix together the butter and flour.
  4. Add ice water a tbsp at a time to the mixture, while mixing together with your hands.
  5. As soon as the dough comes together, stop adding water.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before preparing your pie crusts.
  1. *I use a gluten-free flour mix that contains 2 cups of bob's red mill all-purpose gluten-free flour, 1/2 cup of arrowroot starch and 1 1/2 tsps of xanthan gum. It's good for just about anything!
  2. This is enough for two four-inch pies. For an eight-inch pie, you might want to increase the recipe by half.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Now, a word about the Hoppin’ John. That part of the recipe makes more than you’ll need for filling pie. That’s okay because the leftovers make for a really yummy soup. Or you can strain out the broth and just eat the veggies, rice and beans like a traditional Hoppin’ John. And, a little bit of the beans, rice and broth whizzed in the Vitamix (or any other blender) with a little miso and vegan butter for a few seconds makes an awesome gravy! 

Oh yes please!

Oh yes please!

Hoppin' John Pie and Gravy
Yields 2
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Total Time
8 hr
Total Time
8 hr
  1. 1 cup black-eyed peas, dry
  2. Filtered water for soaking
  3. 2 quarts vegetable broth
  4. 1/2 tsp celery seeds
  5. 1/2 medium yellow onion, diced
  6. 1 carrot, chopped
  7. 2 cloves garlic
  8. 1/2 tbsp olive oil
  9. 2 tsps apple cider vinegar
  10. 2 bay leaves
  11. 4 sprigs fresh thyme or 1/2 tsp, dry
  12. 1 piece of kombu (optional)
  13. 1/2 cup white rice
  14. Cornbread Pie Crust
  1. 1 cup of Hoppin' John
  2. 1 tbsp miso
  3. 1 tbsp vegan butter
  1. Soak beans for at least six hours, or overnight, in filtered water to soften.
  2. Drain, discard soaking water and set aside.
  3. In a large heavy-bottomed pot (I use a dutch oven), add oil and heat over medium heat.
  4. When hot add celery seeds and sauté until they just begin to pop.
  5. Add diced onion and cook for about 3 minutes until translucent.
  6. Add garlic and cook for another 30 seconds.
  7. Add carrot and cook for a minute or so.
  8. Deglaze the pot with apple cider vinegar, scraping the bottom down to loosen all the nice, tasty browned bits.
  9. Add the vegetable broth and bring to a boil.
  10. Add the soaked beans, bay leaves, thyme and kombu and cook over low-medium heat for about 30 minutes until the beans are soft.
  11. Thoroughly rinse rice and add to the pot.
  12. Cook for another 15 or so minutes until the rice is cooked through.
  13. Remove the kombu, thyme sprigs and bay leaves.
  14. Pre-heat your oven to 375 degrees Fahrenheit.
  15. Take the prepared cornbread pie crust out of the fridge and divide into two (if using 4-inch spring-form pans).
  16. Divide each half into two pieces, one-third for the crust, and two-thirds for the side and bottom.
  17. Press the crust into the side of the pan, and then the bottom.
  18. Roll out the top just enough to cover the top without any waste.
  19. Using a slotted spoon to remove excess liquid from the filling, scoop in the Hoppin' John until the pie is about 3/4 full.
  20. Place the remaining pie crust on top and press the edges firmly into the sides of the crust.
  21. Pierce the top of the crust with a fork two times.
  22. Bake for 30 minutes, or until crust is a lovely golden brown.
  1. Carefully scoop out about 1 cup of the mixture and put it in your blender, along with miso and vegan butter and blend for a few seconds until smooth.
  1. This recipe yields two four-inch pies, using four-inch spring-from pans. 1 pie is the perfect size for two.
Vegan Sweet and Simple http://vegansweetandsimple.com/
A pie that's sure to please!

A pie that’s sure to please!

Now this is a pie to write home about!

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