Mar 18 2013

Vegetable Pot Pie

I guess I’m hanging on to winter comfort foods a little lately, but if it would just stop snowing I could move on!

I’m actually happy though because these pot pies, and the pasties from my last post, are now two of my favorite recipes, and have made it into my regular rotation.

I’m still trying to lose the extra baby weight from not so little Ben, so I just eat the veggies and take the top off, but the top is clearly the kid’s favorite part. I tear it up, and mix in in with the vegetables and they love it!

Any recipe that involves dough is great for kids to help with. Check out my four year old, Henry, in the pics below. He was an amazing helper, and ate two pies after. That’s the best way to get kids to eat well – let them participate!

It’s another Veg Times hit, that passes the easy to make, healthy, and kid friendly test!

Dough

  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ tsp. salt
  • 4 Tbs. cold Earth Balance non-dairy butter, cut into pieces

Filling

  • 2 Tbs. olive oil
  • 1 medium leek, white and green parts chopped (1 ½ cups)
  • 1 ½ cups chopped celery or fennel
  • 2 large carrots, diced (1 cup)
  • 8 oz. button mushrooms, thinly sliced
  • 2 Tbs. all-purpose flour
  • 2 cloves garlic, minced (2 tsp.)
  • 4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
  • 2 ¼ cups low-sodium vegetable broth
  • 1 tsp. poultry seasoning
  • 2 Tbs. creamy cashew butter, optional
  • 6 asparagus spears, cut into 1-inch pieces
  • ½ cup fresh or thawed frozen peas
  • ½ cup fresh or thawed frozen corn kernels

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

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