Sunday, February 5, 2012

Vegetarian Pot Pie

  • 2-3 carrots, sliced
  • 6.5 T butter
  • 1 onion, chopped
  • 3 cups chopped mushrooms

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt/seed

  • 1 3/4 cups vegetable broth
  • 2/3 cup milk

  • 1 can sliced potatoes, drained (use fresh, if you want, and cook with carrots)
  • 1 cup frozen green peas
  • 2 (9 inch) unbaked pie crusts
  1. Preheat oven to 425 degrees F
  2. Put carrots in a saucepan (with potatoes IF using fresh), add water to cover and boil for 10 minutes. Remove from heat, drain and set aside. Go ahead and throw the can of potatoes in with the carrots at this point.
  3. Meanwhile, in a large frying pan, over medium heat, cook onions and mushrooms in butter until onions are soft and translucent. Stir in flour, salt, pepper, and celery salt/seed (Carrie strongly suggests adding copious amounts of sage at this step). Slowly stir in vegetable broth and milk. Simmer over medium-low heat until thick. Remove from heat. Mix in carrot/potato mixture, and frozen peas.
  4. Pour the mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush with milk.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.