veg pot pie

Cold day in city and was craving a pot pie that tasted like Amy's broccoli pot pie. Also had a free afternoon to stay inside and be cozy, and bake. Resulting pie is the epitome of comforting comforty food. The recipe follows (on the back of a catalog as I couldn't locate a slice of paper and really wanted to remember how I made this and my brain is not young so writing down in time was of essence.)

think you could probably stick any veg in here and be fine, long as the ratio of roux to veg was accurate. This recipe makes one very large pie, as the only ovenware dish i could locate was around 12 inches round. If you have a 9" pie pan just heap it up more, or make a small pie on the side. these freeze really well and you can gift it to a friend then.

Re directions: make or buy a pie crust...

for the veg, sauté onion, garlic and spices til translucent; add veg, steam and sauté another 10 mins or so, set aside to cool.

make roux, add veg to rolled crust, pour roux over and top with other crust. bake 350 about an hour or until bubbly and brown. (you can wash some cream on crust for nicer color, with a pastry brush).

Let sit for at least 20 minutes before cutting it.

recipe

love your veg

roll that crust (did i say i subbed a cup of wheat flour? i like a little wheat flour in the mix.

fill that pie (with cooled veg. make sure theres no moisture in veggies- if there is, drain them)

add the roux over, poke down to make sure it's all over that pie

 I also added frozen peas, cuz i like peas.

top that pie. cut a vent hole, or slit. while you preheat oven to 350, put pie in fridge so crust firms before baking.

baked pie, after 1 hour cooking

another view of beautiful pie.