This pot pie recipe is better than the TV dinner version for two reasons:
it's vegetarian and it's prepared and baked, rather than frozen and microwaved.
It's also quick and flexible, so give it a try.
Yield
6 servings
Time
1 hour
Tools
large, heavy saucepan
wooden spoon
2-quart baking casserole
rolling pin
Ingredients
1 T butter
6 c assorted vegetables, thinly sliced or diced. Some ideas: - bell peppers - carrots - celery - corn - green beans - leeks - onions - peas - potatoes - spinach - tomatoes - zucchini
Melt the butter in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.
Gradually add the warm liquid, stirring constantly, until sauce thickens.
Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to the baking casserole.
Preheat oven to 400.
Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.
Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.
Notes
This recipe is very flexible. You can use just one or two vegetables, or a whole assortment. You can make it chunkier by increasing the amount of vegetables, or saucier by increasing the amount of liquid. Try it my way, and then experiment to discover your own favorite. :-)
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Recipe: Vegetarian Pot Pie
