Sunday, April 3, 2011

Veg. Pot Pie

A friend of mine sent me a bunch of new recipes to try a little while back. I've been a little slow getting to them, but I finally took a stab at this comfort food staple for dinner tonight. Mmmmm... Seriously, so good. It's definitely going to be making its way into our regular meal rotation. Enjoy!

Vegetable Pot Pie
Courtesy of Crystal Courtney
4 T. butter
1/2 cup diced onions
1/4 cup diced celery
3 T. flour
2 cups vegetable broth
1/2 cup milk (I used almond milk & it worked just fine.)
1 cup chopped red potatoes
1/2 cup chopped carrots
1/2 cup frozen peas
2 refrigerator pie crusts (I couldn't find the refrigerated kind. So, I bought a 2-pack of frozen crusts & thawed them. They worked great!)

Preheat oven to 400 degrees. Spray a deep round casserole dish with cooking spray. In a large, non-stick pan, melt butter. Saute onions & celery for 2 minutes, season with salt & pepper (about 1 t. each). Add the flour to the mixture, stirring constantly. Gradually add the broth and bring to a boil. Reduce to a simmer and continue to cook for 4-6 minutes or until sauce thickens (should be like melted ice cream). Stir in the milk and cook, stirring for 4 more minutes. Season with salt & pepper. (At this point you are seasoning to taste, so get the liquid to a taste you are pleased with before moving forward.) Stir in potatoes, carrots, & peas. Mix thoroughly with filling. Cook until tender, about 10-12 minutes. Place pie crust in the casserole dish. Pour the filling into the crust and top with the second pie crust. At this point, you can either put it straight into the oven and bake at 400 for 30 minutes. Or, you can let it cool, then refrigerate for 1-2 days more. Or, freeze for up to 3 months. If you freeze it, allow it to thaw in the fridge for 24 hours. Then, bake for 30 minutes at 400 degrees. Your goal is to just brown the crust and heat the filling.

No comments:

Related Posts with Thumbnails