Monday, April 20, 2009

deep dish vegetable pot pie

deep dish vegetable pot pie
(thank goodness i took this picture before it went into the oven because it was attacked before i could get a decent picture afterwards.)
one of my all time favorite recipes. the original recipe came from a magazine when i was maybe 13 years old (i think it may have been a vegetarian times).

serves 4

2 med all purpose potatoes peeled and cut in 1/2" dice (2 1/3cups)
2 large carrots peeled and cut into 1/2" dice (1 cup)
1 1/2 cups frozen corn
1 1/2 cups frozen peas
1 1/2 tbs unsalted butter
1 large onion finely chopped (1 1/2 cups)
1 stalk celery finely chopped (2/3 cup)
1 tbs vegetable oil
1/4 cup all purpose flour
1 1/2 cups veggie broth
1 cup milk (or soy milk. i use soy*)
1/2 tsp dried thyme
your favorite pie crust * (1 if you use a deep dish, 2 if you have a regular sized pie pan)

Preheat your oven to 400*F.

Bring a medium pot of lightly salted water to a boil. Add potatoes, carrots, corn, and peas. Boil for 5 minutes.Drain the veggies and transfer to a medium sized bowl.

In a medium sauce pan melt 1 1/2 tbs butter over medium heat Add the onion and celery and cook, stirring often, until onion has softened (about 8-9 minutes). Reduce the heat to low and make a roux by stirring in the oil and flour (stirring for about 1 minute). Stir in the veggie broth and increase heat to medium. Cook, stirring until mixture thickens for about 2 minutes. Stir in milk and stir constantly for about 1 1/2 min.

Pour sauce over vegetables and mix well. Season with thyme, salt, and pepper to taste. Transfer veggies into 1 deep dish pie pan (or 2 normal pie pans). Smooth the top. Let it cool for 15 minutes.
Tuck the edges of pastry into the pie pan. Poke several steam holes. Bake for 50 - 60 minutes until pastry is golden. * Let stand briefly before serving. Devour.

*I recommend placing a cookie sheet on the rack under your pie pan... it bubbles a lot and often over flows.

*If you want you can use this recipe to make 2 regular sized pies. Just split the veggie mixture and use two pie crusts. I do it both ways all the time.

*if you use soy milk like i do just keep in mind that the roux will thicken up it just takes it a bit longer.

**easily make this recipe vegan by using the soy milk and a vegan pie crust

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