Thanks to blogging, I am coming out of my cozy and comfort zone where I always needed a recipe to prepare anything. After reading about pot pies here and there, I had always wanted to make a vegetarian version of it. So when I received the new LocknLockZen ceramic container I found that it would be a perfect size for a pot pie. So I raided the fridge and pantry and got hold of whatever I had on hand and this dish was born. I have to say that it was “love at first sight” with this dish. This is a breeze to put together if you have puff pastry or pie crust on hand. But me being a “from scratch” person could not get myself to use any of that when I was making it the first time. Hence, I made the crust using the recipe I had provided for Apple Pie.
Vegetable pot pies are so versatile and you can use any vegetable in the filling. You can make it rich by adding cheese or keep it simple the way I did it. Pot pies are not just about meat … try this and you will know what I am talking about. Here, we go ..
1 tbsp olive oil
3 cloves garlic minced
1 small onion diced
2 carrots chopped
4 cups broccoli florets
1 medium potato diced
1 cup sliced mushrooms
2 cups vegetable broth
2 cups water
3/4 cup chickpeas/garbanzo beans (I used canned)
3/4 cup red kidney beans (I used canned)
2 handfuls small pasta
1 cup peas
1 cup green beans
2 tsp Italian seasoning
2 tbsp all purpose flour (cornstarch can also be used)
Make the crust using the method mentioned in Apple Pie recipe or use pastry sheet or store bought pie crust.
Heat olive oil and add the garlic and onions.
When the onions are cooked add the vegetables(carrots, broccoli and potatoes). If using fresh green beans add it now. If it is frozen add it finally as shown.
Add the mushrooms. Saute for 5 minutes.
Add the beans. Saute for 5 minutes.
Add the vegetable broth and water. After say 5 minutes add the seasonings (italian seasoning, salt and pepper)
Mix the all purpose flour with around 2 oz of water and add to the mix. Add the pasta if using.
Boil until the mixture thickens up and the pasta is cooked. About 20-25 minutes.
Turn the stove off and add the frozen green beans and peas.
Time to assemble. Preheat the oven to 400F. I was trying out various sizes for pot pie and hence made it in 3 different sizes. This one is a small 1.5 cup glass bowl from LocknLock. Fill the bowl with filling.
Place the rolled crust on top of the filling. Cut slits for the steam to escape.
I wanted to try a double layer crust for the next pie. I have used the LocknLock Zen ceramic container for this. It is so lightweight and a perfect size for a pot pie. Roll out the dough and place it in the bottom of the container. Keep it in the oven for 5 minutes. This is so that it does’nt get soggy when the filling is added. Take it out and then add the filling.
Roll out another piece and place over it. Cut slits and decorate . Egg wash can be done if needed for the crust.
Bake in the oven for around 40 minutes until the crust is golden brown. I have the edges covered in foil since they started browning up sooner than the middle.
So here it is .. yummy and healthy vegetable pot pies ready. We loved it particularly the double crusted one. They make a perfect one pot meal for dinner. It will also be a hit dish at parties. So what are we waiting for? Let’s dig in. The vegetables, pasta and the “light” crust made this dish a wholesome meal.
1. Any available vegetable can be added to filling. Tofu can also be added. Similarly any type of beans can be added.
2. Pasta is optional, but since it helps to thicken the filling I add it.
3. Corn starch can be used instead of all purpose flour for thickening.
4. Cream cheese, cheddar cheese etc can be added to the filling.
5. I normally cook the chick peas and freeze in zip locks. This makes it easy for me to add it to dishes.
6. Any dry herbs can be added to the filling.