Vegetable Pot Pie
No one can deny the comfort food factor associated with a steaming hot pot pie with its crispy crust and delicious sauce. Even if your mom never actually made one for you from scratch, at least she probably bought you frozen ones on occasion. Our version is made with lots of vegetables, and it’s a treat for meat eaters and vegetarians alike.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Peel the potatoes and cut into 1/2-inch cubes. Peel the carrots and cut into 1/4-inch cubes. Peel the onion and cut into 1/2-inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms in half.
Step 3
Place the water, bouillon cube, potatoes, carrots, onion, and mushrooms in a saucepan and bring to a boil. Cover and simmer over medium-low heat for 10 to 12 minutes, or until the potatoes are tender. Add the peas to the pan. In a bowl, combine the flour, poultry seasoning, and milk and stir until smooth. Slowly add the milk mixture to the pan, stirring constantly. Season with salt and pepper and cook over medium heat for 5 minutes, or until the sauce thickens.
Step 4
Pour the mixture into a 2-quart casserole dish and top with the sheet of puff pastry. Press the pastry down firmly around the outside edge of the dish and cut 4 small slits in the top. Bake for 30 to 35 minutes, or until the puff pastry is golden brown. Serve immediately.
cooking 101
Step 5
Puff pastry is made up of very thin layers of dough with butter between each layer. The steam caused by the moisture in the butter separates and “puffs” the layers as it bakes. I thought about making puff pastry from scratch once, but quickly changed my mind. The first recipe I looked at said it took 3 days and they got worse from there. Fortunately, the frozen version is readily available and works great.
