Veggie Pot Pie (GF)

Veggie Pot PiesIt’s monsoon season! The best way to enjoy the dust storms? Curl up on the couch with a pot pie, a glass of wine and watch re-runs of SVU! It’s a dangerous habit, I know…

I made a simple veggie pot pie for myself, and threw some cooked, shredded chicken into Nick’s. This recipe makes a big batch – perfect for left overs. I like to make a lot so I can freeze it for future dinners. Yum!

 

 

 

Veggie Pot Pie (GF)

The ingredients:

  • 4 Tablespoons Earth Balance “Butter”
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 1/4 cup Gluten Free Flour
  • 3 cups Veggie Broth, Plus More If Needed
  •  Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  •  Salt And Pepper, to taste
  •  Chopped Fresh Thyme To Taste
  • 1/4 cup Milk
  • 1 whole Gluten Free Unbaked Pie Crust, (Pillsbury makes some now!)
  • 1 whole Egg
  • 2 Tablespoons Water

The method:

  1. Preheat the oven to 375 F.
  2. Melt the “butter” in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Sprinkle the flour over the top and stir it until it’s all combined with the vegetables (if using meat, throw it in now). Cook for 1 minute, then pour in the broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the milk, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. I made mine in little souffle dishes – this recipe was enough for 6 of those dishes.

Bon appetit!

About these ads

One thought on “Veggie Pot Pie (GF)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s