Veggie Pot Pie
From andreamayer208 9 years agoIngredients
- Pot Pie Crust (double recipe for top and bottom crust) shopping list
- 1 cup flour shopping list
- 1 tsp salt shopping list
- 1/3 cup Earth Balance butter shopping list
- 2-3 tbsp. cold water shopping list
- Pot Pie Filling shopping list
- 3 stalks of celery, chopped shopping list
- 1/2 an onion, chopped shopping list
- 3 carrots, chopped shopping list
- 3 tbsp. Earth Balance butter shopping list
- 1/2 C flour shopping list
- 2 cups of veggie broth shopping list
- 1 C plain soy or almond milk shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 3/4 C frozen peas shopping list
- 3/4 C frozen corn or edamame shopping list
How to make it
- To assemble crust: Mix flour and salt together, cut in shortening, add the water then shape into a ball and chill. Once chilled, roll out the dough to fit the casserole dish. Preheat oven to 375 degrees.
- Saute celery, onions and carrots in butter for 10 minutes
- Add the flour, stirring constantly for 1 minute
- Add the broth and milk to mixture while stirring constantly
- Cook over medium heat until bubby, then stir in peas, corn, salt and pepper.
- Pour into a 2 qt casserole dish and top with crust. Cut 3 slits in crust to vent.
- Bake at 375 F for 30-45 minutes
People Who Like This Dish 6
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