POT PIE POT PIE POT PIE

Guess what I made?!

Vegetarian Pot Pie!

Yummy!

Okay, let’s get down to business.  This is preeeeetttttay simple but a little time consuming to make. I suggest you make it on a day where you really just don’t feel like leaving the house. Have a ‘me day’ like I did and lay around for hours, maybe do your nails, watch some crappy TV, and then decide that you should move a little bit and take a walk (the sun is shining!), AND THEN make a pot pie.

The dough I use is from The Pioneer Woman and Chickens in the Road, both blogs/sites I love. This dough is a vegetable shortening based dough and comes out a little dense and crumbly and so good.  You can substitute half to three quarters of the all purpose flour for whole wheat flour to add some whole grains, which I should have done. But I didn’t! I’m sorry, okay?!

Anyway, I made the dough (recipe below) and chilled it in the refrigerator for about an hour to get it nice and firm to roll out. I used two smaller casserole dishes instead of one 11 x 7 baking dish (which is what the original pot pit recipe called for) and rolled the dough large enough to line each dish.  There was a little overhang, but no need to worry because you can tuck the top crust into the baking dish.

After lining the baking dishes with the dough, I put them back in the fridge while I made the filling.  You can use really whatever vegetables you want and change up your traditional pot pie veggies (i.e. carrots, celery, peas).  I used zucchini, kale, carrots and golden potatoes (well, and onion and garlic). And because I don’t eat meat, I added field roast apple sausage to make it even heartier. Field roast is a wheat gluten based fake meat, and is really good. It’s a lot firmer than tofu and browns up nicely. So, if you don’t want to eat meat or reduce your soy intake but ALSO want something meat-like in your pot pie or life, I recommend field roast (you can find it in most major grocery stores… I haven’t had a problem not finding it… yet).

After the filling is made (and below I’ll tell ya how to thicken it up. SPOILER ALTER: I used cornstarch), let it sit in the pot while you roll out the top crust. Fill your casserole dish to the top, and top it off with the top crust… I’m sorry. I can’t think of another word to use other than ‘top.’

And bake! It smells sooo good.

And watch your boyfriend pose like he’s enjoying it while he asks, “why don’t you cook like this all the time?” In which you respond, “Why don’t YOU cook like this all the time?!” And secretly wish you had the time to cook like this all the time… one day, one day.

Vegetable Pot Pie

makes one 11×7 inch casserole

 Crust

makes 2 double crusted 9 inch pies (two tops and two bottoms)

  • 4 cups all purpose flour (or 3 cups whole wheat and 1 cup all purpose)
  • 1 3/4 cups vegetable shortening
  • 2 teaspoons salt
  • 1 tablespoon vinegar
  • 1 egg
  • 1/2 ice cold water

In a large bowl cut/mix shortening in to flour and salt using two forks (or a pastry cutter…if you can find it) until the mixture is nice and crumbly.  In a small bowl, whisk the vinegar, egg, and water.  Add egg mixture to flour mix and stir til combined. Form in to a large ball (kneading lightly to combine all the leftover flour), wrap in plastic and store in the fridge for about an hour before rolling out.

Here is a recipe from in-house glutard Hilary for a gluten-free crust: GF Pie Crust. And obviously if you’re avoiding gluten, you’re going to want to skip the Field Roast and soy sauce. Unless you’re into having allergic reactions.

Filling

  • 3 to 4 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves of garlic, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 2 golden potatoes, chopped
  • 1 Apple Sausage Field Roast sausage, chopped
  • 3 cups vegetable broth
  • 1 handful of chopped kale (I bought mine pre-cut and washed from the store)
  • salt and pepper to taste
  • 1 teaspoon Italian Seasoning (dried basil, oregano, and parsley)
  • 3 to 4 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/4 cup of water

In a medium to large pot, saute onion and garlic with oil til translucent.  Add the chopped zucchini, carrots, potatoes, and sausage and cook for about 5 minutes.  Add the vegetable broth and bring to a boil. Stir in the kale, seasonings and salt/pepper to taste, and turn down heat to medium, and cook for about 5 to 10 minutes, or until the veggies are tender. While all this goodness is cooking, mix the cornstarch, soy sauce, and water in a small bowl.  Add to the pot and cook another couple minutes til the filling thickens up.  *Note* Cornstarch is a great, non-gluten, tasteless thickener that I use for pretty much all my thickening needs *End of Note*  Once filling has thickened, turn off heat and prepare to roll out the dough.  Pre-heat oven 425 degrees.

Divide dough ball in to four portions. If using one baking dish, you only need two portions and can freeze the other two for another time. Roll dough out on a lightly floured surface to line the baking dish, and pour filling in to the top. Roll the other portion of dough out, and drape over filled bottom crust, tucking and pinching the outer edge creating a seal. Using a knife, create slits in the center to release heat. Place on baking sheet and bake for about a half hour. Check on the pie halfway through and place foil on top if it’s browning too fast.  Let cool and eat up!

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