Basically, veggie pot pie is one pie dough filled with veggies in a sort of gravy-type stuff, then covered with another pie dough. The gravy-type stuff will develop from the half and half, butter and potatoes mixing. You can use any veggies that taste good to you. Stuff that cooks really quickly (like zucchini and broccoli) can be cooked separately then added into the mixture right before baking. Below is just the way I do it - pick out whatever veggies you like or have on hand - they just have to be a little tender before you bake them.
OK let's do this:
Veggie Pot Pie
makes a 9" pot pie
hands on time 30 min, bake time 45min
2 prepared pie crusts, thawed
2 russet potatoes, 1/2″ dice, skin on
1/2 stick butter, give or take
1/2 red onion, diced
1 c mushrooms, diced
2 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1/2 c peas, fresh or frozen & thawed
1 T dried thyme
1 T fresh rosemary, chopped
Salt and pepper, to taste
-------------------------
1/2 c zucchini
1 c broccoli
1/2 c -ish half and half
-------------------------
One egg, beaten
Preheat oven to 375ºF
Boil potatoes for about 6 minutes or until slightly firmer than you’d want if you were to eat them right away.
Heat 2 T butter in a large skillet. Saute onions 3 min. Add carrots, mushrooms, garlic, celery, peas and saute until carrots are tender. Add thyme, rosemary, salt and pepper. Turn off heat.
Boil broccoli and zucchini for EXACTLY 90 seconds. Add broccoli mixture to the carrot mixture.
Add half and half and remaining butter. Stir until butter is melted. Adjust seasoning.
Place one pie shell in a pie pan and puncture with a fork a few times. Pour in filling
Add the top pie shell and cut slits (or an adorable message) into the top to allow steam to escape. Wash the top with a beaten egg. Bake approx 35-40 minutes until top is golden.
No comments:
Post a Comment