Vegetable Pot Pie

This delicious vegetarian pot pie is the ultimate in comfort food.  It’s really pretty easy to make, although there are several components.  It’s totally worth the time and effort.  After having this pot pie, you will never be able to eat one of those frozen things again.

This could be made into a chicken (or turkey) and vegetable pot pie if you add diced cooked chicken  into the filling along with the vegetables.

Vegetable Pot Pie

vegetables:
4 cups of vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
2 medium potatoes, diced
8 ounces small mushrooms, halved
2 to 3 stalks celery, sliced

1/2 to 1 cup frozen green peas
1/2 to 1 cup frozen corn kernels

filling:
3 tablespoons butter
1/4 cup + 2 teaspoons all purpose flour
1/2 cup heavy cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

biscuit topping:
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/4 cup + 2 teaspoons shortening
1/2 cup milk

To cook vegetables:  Put broth, carrots, onions, potatoes, mushrooms, and celery in a pot and bring to a boil.  Reduce heat to medium and cook until veggies are tender, 10 to 15 minutes.  Using a slotted spoon, remove cooked vegetables from broth and reserve.  Measure out 2 cups of the broth and reserve.

To make filling:  Melt butter in a large pan over medium heat.  Stir(or whisk) in flour until smooth.  Gradually stir in the 2 cups of reserved veggie broth and the cream.  Cook over medium heat, stirring constantly, until simmering and thickened.  Stir in seasonings, peas, and corn.  Once the peas and corn are heated through, add the reserved cooked veggies.  Keep warm, stirring occasionally, while you make the biscuit topping.

To make biscuit topping:
Mix flours, baking powder, sugar, and salt in a bowl.  cut in shortening until mixture resembles course crumbs.  Stir in the milk, then mix with a wooden spoon until a soft dough forms.  Turn out onto a lightly floured surface and roll dough out 1 inch wider than top of the 2 quart casserole dish.

To assemble the pot pie:  Pour the veggie mixture into a 2 quart casserole dish.  Moisten the rim of the dish with water.  Place crust over filling; press against rim to seal.  Gently press overhang against side of the casserole dish.  Bake 16 o 18 minutes in a 400 degree oven until the crust is puffed and browned.

Makes about 6 servings.

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