Vegetable Pot Pie
Although this recipe is very good, whenever I make a vegetable chowder or stew, this is how I serve the leftovers. Thicken the chowder, if you want (heat chowder and add 1-2 tablespoons of corn starch, mixed with water to remove lumps). Cut out rounds in the pie crust, puff pastry, or even make baking powder biscuits. Place the hot soup in a ramekin, top with the pastry and bake in a 425° oven for 10 minutes, or until pastry in browned and done.
Dovetailing Tip: Remove the Veggie Chowder from the fridge. Follow directions for adding and baking your pies.,
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 cup | chopped yellow onion (1/2 medium onion) |
| 1 | large clove garlic, minced |
| 2 cups | chicken or vegetable broth |
| 2 cups | frozen mixed vegetables (corn, green beans, carrots (or sub fresh) |
| 1/4 cup | unsweetened plain almond milk, or milk |
| 1/4 cup | unbleached all purpose flour (or sub other thickener of choice) |
| 2 | bay leaves |
| sea salt and black pepper | |
| 1 | recipe pie crust, or puff pastry |
Directions:
Preheat oven to 425 degrees F.
Add 2 Tbsp olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees and cook until the biscuits are golden brown and the mixture is bubbly – roughly 20-30 minutes.
Source: minimalistbaker.com
