Vegetable Pot Pies

Vegetable Pot Pies

Sometimes on a cold winter night, you just need a pot pie. Traditionally, these are made with chicken but this flavorful vegetarian variety will be sure to please, we promise.  We usually have some of my Grandmother’s pie crust on hand in the freezer, and this work great. However, the store bought variety works too when you are in a pinch.  We typically make individual serving size portions in our ramekin dishes but it can also be made in a pie size dish where you just cut it into slices to serve.  Whichever method you choose it will fill you up, that is a guarantee.

 

Ingredients:

Pie crust

2 large potatoes, chopped into thin slices

3 carrots, chopped

1 can of cannellini beans

1 cup frozen peas

1 cup frozen mushrooms

2 stalks celery, finely chopped

1 medium onion, finely chopped

2 cloves garlic, minced

1 ½ tbsp. flour

2 tsp dried rosemary

1 tsp garlic powder

1 tsp thyme

salt and pepper to taste

 

Directions:

 

  1. Put a large pot of water on to boil. Wash and chop all fresh vegetables.
  2. When water is boiling put in sliced potatoes for 5-7 minutes until they start to become tender. Careful not to overcook. Drain and set aside.
  3. In a large skillet place 1 tbsp of olive oil and chopped fresh vegetables to sauté over medium heat. Season with salt and pepper. Allow to cook for 3-5 minutes until onions become translucent and fragrant.
  4. Add flour to the skillet and toss to cover all vegetables. Add 1 ¾ cups water or vegetable stock to skillet as well as the potatoes, frozen vegetables and dry seasonings. Bring to a simmer. Allow to simmer until liquid reduces and becomes a light gravy.
  5. Roll out dough into a thin layer and cut out circles large enough to cover the top inside of your ramekins or pie pan.
  6. Coat the inside of the pie pan or ramekins with olive oil and press a layer of dough into each. Fill each with the vegetable gravy mixture and cover with the pre-cut circles of dough. Press the edges tightly to seal your pot pie. Brush the tops of each with olive oil or egg wash.
  7. Preheat the oven to 400 degrees and cook for 20 minutes or until nicely browned on top. If making a larger pie time may vary.
  8. Serve and enjoy. Careful contents may be extremely hot!

 

 

 

 

 



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