Veggie Pot Pie

Today the temperature dropped 25 degrees in less than 12 hours.

I woke up this morning in the midst of a tornado warning with rain smacking into the glass window panes behind my head and the apartment building doors slamming into the building at the whim of the winds that gusted for hours. When my alarm went off, I wanted nothing more than to stay curled up in my bed under 4 layers of blankets and listen to the sound of the rain.

But I had to go to work. Work wasn’t so great today and then I came home to some bad news. It was the kind of day that made me wish even more that I had stayed in bed.

I went back out in the cold and windy night to pick up groceries. Because the only thing that could fix a day like today is homemade comfort food, packed with hearty vegetables and peppered with the excitement of trying something new.

This evening I made my first pot pie. And a vegetarian one at that!

Have you seen the movie Waitress? It is a cute little story about a waitress at a small-town diner who bakes all of her emotions into pies. Every time she needs to get something off her chest, she bakes a pie and its ingredients reflect her mood. Here is the trailer:

Tonight I’m calling this “I-never-should-have-gotten-out-of-bed-and-now-all-I-have-to-keep-me-warm-is-a-big-plate-of-vegetables-in-a-flaky-crust” pie.

The experiment went well and the pie did indeed warm me to my core. Although as soon as I put food on the table, I was quickly reminded that I also have both a hungry boyfriend and a curious cat to keep me warm. 🙂

I and my non-feline companion enjoyed big plates of this hearty pie.

We didn’t even miss the chicken because it was overflowing with so many tasty vegetables right from the start.

I adapted a recipe from allrecipes to get to the one I have copied below. I highly recommend that you make this for someone you love (or all for yourself) sometime soon. I think I overestimated my vegetable measurements because when I cooked this recipe it filled a 2-quart round baking dish plus a small Pyrex dish. Thank goodness I had extra pie crust – we got an extra half of a pie rather unexpectedly!

Veggie Pot Pie


Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1/2 lb yellow squash, cut into small chunks
  • 1 clove garlic, chopped
  • 2 large carrots, diced
  • 4-6 small red potatoes, peeled and diced
  • 2 stalks celery, diced
  • 2 cups broccoli florets
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces (I used canned organic cut green beans this time but use fresh if you can get them)
  • 3 cups vegetable broth
  • 1 teaspoon kosher salt (at least)
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 recipe pastry for double-crust pie

Preparation

  1. Preheat oven to 425 degrees F.
  2. Heat oil in a large skillet or saucepan. Cook onions, squash, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in broccoli, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup warm water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  4. Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Have a terrific end of the week. Just two days left until the last outdoor SOTJ market for 2010 – it really is getting cold! Guess you know where I will be this Saturday morning, possibly bundled up and probably beaming.

Stay warm!

 

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