Veggie Pot Pie

[Guest guest]

Anyone have a good recipe for a whole-grain crust that has been their " tried and

true " ? thnx!

 

Jenn Bartimus wrote:

 

> VEGGIE POT PIE

> 6 servings

>

> Using a prepared whole-grain crust makes it easy to enjoy this comforting

classic. A one-wedge serving of this wonderful pie may not satisfy larger

appetites, so double the recipe to ensure enough helpings at a holiday meal.

[Guest guest]

Jenn

 

I posted a " foolproof " one a few weeks ago. You don't roll it out.

The problem is that you need one rolled out if you want to make a top

crust. I think you could roll out the crust. I don't see why not. I

just have not done it. It is a very flaky crust.

 

GB

 

, jplynch <jplynch wrote:

>

> Anyone have a good recipe for a whole-grain crust that has been

their " tried and true " ? thnx!

>

> Jenn Bartimus wrote:

>

> > VEGGIE POT PIE

> > 6 servings

> >

> > Using a prepared whole-grain crust makes it easy to enjoy this

comforting classic. A one-wedge serving of this wonderful pie may not

satisfy larger appetites, so double the recipe to ensure enough

helpings at a holiday meal.

>

[Guest guest]

Incredible This-will-become-your-favorite Veggie Pot Pie

 

Source: www.vegweb.com

 

I've made this a couple times and I love it! It's sooo good. I make

my own crust though, which is much more time consuming, but I think

it's better. I'll post the recipe for the pie crust I make at the

bottom (the recipe for the crust actually comes from a previously

posted pot pie recipe here, but I prefer this pot pie recipe much

more). Also, I have made a couple changes in the directions.

 

Ingredients:

 

2 frozen pie shells, or fresh dough if you have time

2-3 cups veggie broth

1-2 potatoes

3 medium carrots

a variety of veggies such as green beans, zuchinni, mushrooms, or

just about anything.

1 package frozen spinach

grated or sliced cheddar to cover pan in two layers

lots of good spices: garlic,

cumin, tarragon makes it savory, whatever you like.

 

Directions:

 

Cook one pie pan for 10 minutes at 400 degrees while preparing

filling. Meanwhile, cook chopped veggies (NOT spinach, just keep it

till later). Cook in micro or oven till about 3/4 cooked. To make

sauce, heat broth in large kettle, add spices, and lower heat. Add

slowly either cornstarch or flour (I use flour), till slightly

thickened. You can add milk and use veggie buillon cubes. Add to

this cooked veggies and coat them w/sauce.

 

Meanwhile, layer 1/2 cheese on bottom of lower crust (after it's

been heated for 10 mins). Spoon in veggies and sauce, then add

spinach on top. add rest of cheese on top of that, and close it up

with the second pie crust. bake at 400 for about 45 min, till crust

is brown and delicious cheese and juice oozes out.

 

Homemade crust:

 

1 1/2 c. flour

3/4 tsp. salt

6 tbsp. butter @ room temp.

3/8 c. shortening

4 1/2 tbsp. ice water

 

Mix flour, salt, butter, and shortening with fork until shortening

is the size of small peas. Add ice water and mix to pastry

consistency. Layer half on the bottom of the pan and bake for 10

mins. After you put in the filling and cheese, put the other 1/2

across the top.

 

Note - I find that this isn't enough and use about 2 1/2 cups flour,

but experiment as you go along.