(*recipe) vegetable pot pie

[Guest guest]

this is fall comfort food.

 

vegetable pot pie

 

vegetables:

4 cups of vegetable broth

2 medium carrots, sliced

1 medium onion, chopped

2 medium potatoes, diced

8 ounces small mushrooms, halved

2 to 3 stalks celery, sliced

 

1/2 to 1 cup frozen green peas

1/2 to 1 cup frozen corn kernels

 

filling:

3 tablespoons butter

1/4 cup + 2 teaspoons all purpose flour

1/2 cup heavy cream

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon pepper

 

biscuit topping:

1 cup all purpose flour

1/2 cup whole wheat flour

2 teaspoons baking powder

1 1/4 teaspoons sugar

1/4 teaspoon salt

1/4 cup + 2 teaspoons shortening

1/2 cup milk

 

to cook vegetables: put broth, carrots, onions,

potatoes, mushrooms, and celery in a pot and bring to

a boil. reduce heat to medium and cook until veggies

are tender, 10 to 15 minutes. using a slotted spoon,

remove cooked vegetables from broth and reserve.

measure out 2 cups of the broth and reserve.

 

to make filling: melt butter in a large pan over

medium heat. stir(or whisk)in flour until smooth.

gradually stir in the 2 cups of reserved veggie broth

and the cream. cook over medium heat, stirring

constantly, until simmering and thickened. stir in

seasonings, peas, and corn. once the peas and corn

are heated through, add the reserved cooked veggies.

keep warm, stirring occasionally, while you make the

biscuit topping.

 

to make biscuit topping:

mix flours, baking powder, sugar, and salt in a bowl.

cut in shortening until mixture resembles course

crumbs. stir in the milk, then mix with a wooden

spoon until a soft dough forms. turn out onto a

lightly floured surface and roll dough out 1 inch

wider than top of the 2 quart casserole dish.

 

to assemble: pour veggie mixture into a 2 quart

casserole dish. moisten the rim of the dish with

water. place crust over filling; press against rim to

seal. gently press overhang against side of the

casserole dish. bake 16 o 18 minutes in a 400 degree

oven until the crust is puffed and browned.