Vegetable Pot Pie

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Submitted by Mandy Mills, adapted from Vegetarian Times

Filling

  • ¼ – ½ cup White wine or vegetable stock
  • 5 cups diced vegetables – whatever you like in your pot pie. I use onion, celery, sweet potatoes, parsnips, peas, green beans, mushrooms, corn, and carrots. Keep them separated from each other for the moment.
  • 1/3 cup Whole wheat flour
  • 1 cup Skim milk
  • 2 cups Vegetable stock
  • 1 tsp salt or soy sauce
  • ½ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp fresh ground black pepper
  • ¼ tsp cayenne pepper

Crust

  • Option 1: 1 Sheet frozen puff pastry, rolled out to size of your casserole dish.
  • Option 2: Biscuit top:
  • 1 ¾ cup Flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp butter
  • ¾ cup buttermilk
  • 2 tsp honey
  1. Preheat Oven to 400o
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In a heavy saucepan or Dutch oven, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft (about 3 minutes). Add remaining vegetables. If mix dries out, add ¼ cup more liquid. Cook, stirring often, 5 more minutes. Reduce heat to low. Sprinkle flour over vegetables and cook, stirring constantly, 2 minutes.
  4. Have ready in glass measuring cup combined milk and stock. Slowly add to vegetable mixture while whisking constantly. Add salt/soy sauce and spices. Cook, stirring constantly, until filling is thickened. Pour into prepared casserole.
  5. To prepare Biscuit Crust: In large bowl, mix dry ingredients. Cut in butter with pastry blender until mixture resembles coarse cornmeal. Combine liquid ingredients and add to dry ingredients. Stir with fork. Knead in bowl 3-5 minutes. Roll out to cover casserole.
  6. Top casserole with your choice of pot pie crust. Bake 20-30 minutes, until golden brown.

Serves 6

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