Recipe post: Veggie pot pie
I’m not good with writing recipes. I don’t like to measure things and I mostly cook by tasting then tweaking, tasting then tweaking. It doesn’t make for intelligible recipes: Add stuff. Does it taste good? Add some more stuff.
What I can tell you though is that veggie pot pie is one of my favorite cold-weather foods. Flaky crust with fresh veggies in a savory gravy – mmmm. I do add veggie chick’n strips because I like them and they add some extra protein to the meal, but they’re totally optional.
Ingredients for the filling:
Onion – sliced
Carrot – sliced
A few red waxy potatoes – cubed
broth – about 1.5 cups
flavor stuffs: (sage, thyme, nutritional yeast, rosemary, salt, pepper and probably others)
In a pan on med/high heat, I cook the onions, carrots and potatoes in a mix of earth balance and olive oil until onions are browning a bit. Then I add other veggies and garlic and cook for a little bit longer. Then, add a bunch of spices, the cornstarch and the broth.
Cover it and cook for a little while to let all the flavors come together. Uncover and simmer until it all thickens to a delicious, gloppy mess of pure deliciousness. I add the defrosted chicken strips a minute or so before it’s done thickening. Pour it onto pie crust, cover it with other pie crust and bake for 35 minutes @ 375.
Ok, so when it comes to pie crusts, I’m not a purist. Go buy some frozen prepared crusts from the store. I happened to have some whole wheat vegan crusts in my freezer and I used those. If you have the time and the desire though, just google ‘pie crust recipe’ and you will have all the information you need. It’s really not hard to make pie crust, but the mess I make from rolling out dough is more than I wanted to deal with tonight.
I had a slice with a side salad and some fresh iced tea. So delicious.