Friday, November 20, 2009

Food Friday - Vegetable Pot Pie

I am really proud of this recipe. I glanced at a couple of pot pie recipes, wrote my own version and it came out perfect. Admittedly, pot pie is a pretty hard to screw up but still a lot of my experiments never come back for a repeat performance. I could eat this once a week. Although, I'm not sure this really is a pot pie since I made it in a pie dish. Maybe it's just a pie?

Vegetable Pot Pie

1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3 tbsp butter
1/3 + cup soy milk

Whisk together flour, baking powder and salt. Cut cold butter into 1/2 inch cubes. Blend butter into flour mixture until resembles coarse meal. Add milk, stirring just until dough forms. 1/3 cup will not be quite enough, add a little bit at a time until the dough comes together. Gather dough into a ball, wrap in plastic wrap and refrigerate until needed.

Pie Filling:
1 onion, diced small
1 large carrot, diced small
1 stalk celery, diced small
4 oz mushrooms, diced small
2 cloves garlic, minced
1 potato, peeled and diced small
3/4 cup frozen corn
3/4 cup frozen peas
1 cup vegetable broth
1/2 cup soy milk
1 tsp salt
1/4 tsp pepper
2 tbsp corn starch
1 tbsp soy sauce

Preheat oven to 400 degrees.

Saute onion, carrot and celery until softened, 8-10 minutes. Add mushrooms and garlic, saute 2 minutes more. Add potato, corn and peas. Stir in vegetable broth and soy milk, bring to a boil. Reduce heat and simmer until potatoes are about 1/2 done, 5-10 minutes. Add salt and pepper.

In a small bowl mix cornstarch, soy sauce and 1/2 cup of water until cornstarch is dissolved. Stir cornstarch mixture into vegetable and cok until sauce thickens, about 3 minutes.

Pour filling into a 9-inch pie pan. Roll pie dough into a 12-inch round. (Or do the best you can. Biscuit dough is sticky so the end product probably won't be perfect.) Cover vegetables with dough, sealing edges. Cut 4 steam vents into dough and brush with 1 tbsp melted butter.

Bake pie until crust is golden and filling is bubbling, 25-30 minutes. Cool on rack 10-15 minutes before serving.