Tuesday, May 1, 2012

Veggie Pot Pie {recipe 32}

One one particularly cold spring day I made this veggie pot pie.

It was easy, delicious and very warm. 

Its perfect for a cold or rainy day!

Veggie Pot Pie

{Borrowed and Enjoyed from: College Vegetarian Cooking by Megan and Jill Carle}


3 potatoes

2 carrots

1 small onion

8 oz of mushrooms {we didn't think this was necessary}

2 cups water

1 veggie bouillon cube

1 cup frozen peas

1/4 cup flour

1/2 tsp poultry seasoning

1/2 cup milk

salt and pepper

1 sheet frozen puff pastry {thawed!, the rest from the upside down chicken pot pie?}

1) Preheat oven to 450 degrees F.

2) Peel and cut veggies into small pieces.

3) Place water, bouillon and veggies in a sauce pan and bring to boil. Cover and simmer on medium heat for 10 minutes, or until the potatoes are tender. Add the peas to the pan.

4) In a bowl, mix dry ingredients and milk, stirring until smooth. Slowly add the milk mixture to the pan, stirring constantly. Season with salt and pepper. Cook over medium heat for 5 minutes, or until sauce thickens.

5) Pour the mixture into a 2-quart casserole dish and top with the sheet of puff pastry. Press the edges of the pastry down so it sticks to the sides of the pan. Cut 4 slits in the top of the pastry.

6) Bake for 30-35 minutes or until puff pastry is golden brown. Serve immediately.


Your puff pastry will probably have creases in it where it was folded and frozen, but that's ok it tastes good! :)

All for Now,


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