Veggie Pot Pie
Not necessarily the “healthiest” meal out there (because of the crust) but boy it sure was delicious!!!
For the pie crust:
3/4 cup whole wheat flour
3/4 cup flour
A pinch of salt
A pinch of sugar
Pulse this together in a food processor and then add 1/2 cup of very cold butter cut into pieces and pulse until it is the consistency of coarse meal.
Add 4-6 tabs of ice cold water and pulse again.
Remove from processors and roll out the dough leaving a little extra for the top
Press into a pie plate, puncture with a fork and bake at 400 for 8 minutes.
Remove from the oven and fill with the veggie mix and top with additional crust. Bake for about 10 minutes.
For the filling simple steam/cook for favorite veggies.
2 cups of cooked and cubed potatoes
2 cups of steamed broccoli
1 cup of green peas
Corn cut from 2 cobs
1/2 pound of baby carrots, streamed
1 large sweet onion, cubed
1 pound of mushrooms
I sautéed the onion and the mushrooms in 2 tbs of olive oil for about ten minutes.
2 cups unsweetened almond milk
1/3 cup flour
2 tsp bouillon paste or 2 cubes
1 tsp salt and pepper
Bring this to a boil and then add the rest of the cooked veggies and any additional seasonings. Since all of the veggies are pretty well cooked this pot pie only needs ten more minutes in the oven.