I kicked off my fall recipes with pumpkin baking. Now that it's starting to actually get colder, here's a hearty pot pie recipe. It's from the Skinny Bitch cookbook, pictured below. The main ingredients are also pictured below: pie crust, flour, milk (non-dairy if you want a vegan recipe), oil, butter (margarine if you want a vegan recipe) and vegetables. Here I used onion, carrots, peas, and broccoli, but any vegetables would do.
There are three parts of this pot pie: vegetables, crust, and base. The first step in making this vegetarian pot pie is to cook the vegetables. I started by sauteing the onion and carrots.
Next, I added in the broccoli and frozen peas.
Next up is the broth, or base for the pot pie. This is the unhealthy part. First, I melted a stick up butter.
Then, I stirred in some flour to thicken it up.
The third ingredient in this base was milk. I stirred it into the butter and flour mixture.
Once the vegetables and base were ready I mixed them together. This will be the filling in the pot pie.
This recipe was designed to make one standard pie-sized pot pie. Instead, I made two smaller pies. They were meant to be individual servings, but really each pie had 2-3 servings in it.
After the filling was in its dishes, I covered them with pie crust, pinching at the edges in an attempt to make it pretty.
Then I baked it in the oven until the crust was golden brown.
And voila, that is how you make pot pie. Despite being vegetarian (and vegan with a few modifications), this pot pie tasted just how I remembered it. With a buttery, flaky crust, this dish is best served fresh out of the oven.