Friday, December 7, 2012

Vegetable pot pie

This pot pie is delicious, nutritious and will really hit the spot on a cold winter day.  You can have in on a summer day too, but it's just not the same.  The family will love it.  The poultry seasoning in this recipe is a little different, but adds a very nice flavor.  And speaking of poultry, if you can't stand to leave out the meat, add in 1 to 1 1/2 pounds of diced cooked chicken right before the vegetables are done cooking.

A few ideas you might want to consider are making a batch, or even an extra batch, and freezing some for heat-and-eat weeknight meals.  Most of the time and efforts is in the prep work, so why not do all the slicing and dicing (except for the potatoes, the day ahead, and then just assemble it when you are ready to cook and serve.  Finally, for a little extra touch, bake in individual ramekins and serve each person their own portion.






Ingredients
Serves 6 to 8

2 Tbs. olive oil
1 bunch green onions, chopped
1 medium onion, chopped
3 stalks celery, diced
3 large carrots, diced
3 medium russet potatoes, cut into ½-inch cubes
4 cloves garlic, minced
8 oz. button mushrooms, thinly sliced
2 tsp. salt
1 tsp. pepper
4 tbsp. all-purpose flour
3 cups low-sodium chicken or vegetable broth
1 tsp. poultry seasoning
½ cup fresh or thawed frozen peas
½ cup fresh or thawed frozen corn kernels
1 refrigerated pie crust


Instructions:

1.  Preheat oven to 400 degrees.

2.  Heat the oil in large pot or dutch oven over medium high heat. Add onions, celery, carrots, potatoes, mushrooms and garlic and saute for about 10 minutes, or until tender. Stir in salt, pepper and flour 
and cook 1 minute. Add broth, and poultry seasoning.  Cover, and bring to a boil.  Reduce heat to medium-low, and simmer 10 minutes.  Remove from heat and stir in peas, and corn.

3.  Spray an oven proof deep baking dish with nonstick spray and pour in the vegetable mixture.  Cover with the pie crust and poke holes or cut slits to allow steam to escape.

4.  Place in oven and bake 30 to 40 minutes, until the crust is brown.  Let stand 5 minutes before serving.

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