Chickenless potpie?

[Guest guest]

Oh please oh please, chicken potpie is the 1 dish of my mother's that

I would love to recreate.

As far as feeding meat eaters, I prefer the mexican or chili route. I

luv Indian food, but the meat luvers I know cant stand hardly any

spice. I have a very southern father-in-law who just swears, that

they 'slipped some meat' into this. I either use Morningstar crumbles

or Amy's taco meat that comes in a tube. If I use the Morningstar

crumbles I always add fajitia seasoning that comes in the kits and

usu some garlic powder, salt, & pepper to taste b/c it has very

little flavor on its own. I saute onions until translucent and then

throw in some green chiles for a few minutes. I then just add

the 'meat' of my choice and mix well in the skillet. I always warm a

can of black beans..my fav are called Garcia's and I make the super

cheap mexican rice that comes in a little gold bag. (Be careful when

using this kind of rice..you may have to look for a while before

finding one without any chicken stock.)

For me, these are the essentials for a quick & easy Mexican meal. I

always top my burrito/taco with shredded lettuce, shredded american

white cheese, and taco sauce...but that's just my preferences.

[Guest guest]

bluetulipz, your Mexican ideas sound good also! I really do love Mexican food.

The reason I didn't post my chicken-less pot pie is because it's really not all that quick, however; it's one of my favorites. We grew up with chicken pot pie, it's such comfort food.

 

Pot Pie is basicly 3 steps:

cook the veggies

make a cream sauce

put a crust on top

 

Chicken-less Pot Pie

 

INGREDIENTS:

Potatoes

Carrots

Onions

Mushrooms

Butternut squash

Any other leftover veggies

Great Northern beans, canned

Cheddar cheese, shredded

Bisquick

Ingredients to make a white sauce

 

Use any veggies you have, however; I always start with potatoes, carrots and onions. Can't tell you exactly how many cups to use, figure by whatever will fill your casserole dish.

Peel and cut potatoes and carrots into bite-size chunks, cook and set aside. Firm-tender is best.

My favorite addition is butternut squash. Peel and cut squash into pieces, steam until firm tender. Set aside. YUMMY

Sauté sliced onions and halved mushrooms (they taste better sauteed instead of just adding to the pie uncooked). Set aside.

At this point I add what ever else I might have in my frig. for example: green beans, corn, broccoli, zucchini or peas.

In the large pan that you sauteed the mushrooms in, make a basic white sauce using the drippings from the mushrooms and onions. Add 3-4Tbps. of margarine or butter, melt; stir in 3-4 TBS flour, cook, stirring for a minute until the flour and butter are bubbly and the raw flour taste is gone. Now add 2-2 1/2cups of veggie stock, I just use Knorr Vegetable Cubes, one per cup of hot water. Knorr cubes have salt in them so I don't add any extra. Add pepper. Add 1/2 cup milk. Stir and bring to a boil, simmer until thickened.

Put cooked veggies into casserole dish, add some great Northern beans (canned, rinsed), pour white sauce over the veggies, sprinkle with a handful of shredded cheddar cheese and top with a biscuit crust. Cut a slit in the middle to let the steam out.( I just use Bisquick and make their biscuit recipe on the back of the box. )

Bale in 350 oven for about 25-30 mins.or until browned and bubbly.