Pot Pie...just like old times!
Good day everyone!
I think we are actually approaching winter in Indiana...maybe..it was 60 degrees the other day, in December...anyhoo, let's talk dinner! As the weather gets cooler outside we typically want warm dishes for meals in lieu of a salad. However, I'll still take a good salad any day! "Comfort food" is a term we know all too well...its typically how we seem to gain those pesky pounds during the winter months that we work so hard to keep off during the spring and summer.
However, as with all of my dishes we are going to dive into my veggie pot pie. When I was a kid I remember having pot pie...but not homemade. It was the Swanson boxed pot pies that typically cost around $1 each if my memory serves me correctly?! Do they still have those??!! Anyway, even though they were on the cheap side they were yummy...or at least what I thought to be yummy at that time :-)
This recipe is super simple and under 10 ingredients...and you can also pronounce all of the ingredients without looking them up! This one pot meal is sure to be a hit with the family!!
This meal from start to finish is right around 40 minutes or less! You get the power of veggies, plus a little comfort from the roux and biscuits and it's VEGAN :-)
Veggie Pot Pie (Serves 4-6)
8-10 organic yellow potatoes ( I buy the bag from Trader Joes)
2 stalks of celery (chopped)
1/2 yellow onion (chopped)
2-3 stalks of carrots (cut against the shape to retain circular shape)
1/2 cup frozen peas
1 roll of Annie's biscuits
Himalayan pink salt
~3 tbsp organic white flour
~1 cup of water OR unsweetened plant milk
Directions/Notes: Make sure all produce has been washed thoroughly and cut/chopped prior to cooking. Pre heat oven to 400 degrees.
1) Heat oil (avocado, grapeseed) in cast iron skillet
2) Add celery, carrots and onion to skillet. Add seasonings and toss until veggies are beginning to become tender. Add potatoes.
3) Continue to toss veggies and potatoes (add additional seasoning if needed). At this point you may notice veggies stick slightly, add a little water to loosen things up. Continue to cook until potatoes are tender.
4) Add unsweetened plant milk or water and sprinkle flour on top. Stir to combine.
5) Continue to stir and lower your heat to just below a simmer. If you want more "roux" add a little more water or milk and flour. At this point mixture should be creamy.
6) Add frozen peas, combine and continue to simmer on low. (Add water or milk as needed)
7) If using a cast iron skillet place biscuits on top of mixture. If not using cast iron, transfer veggie mixture to an oven safe dish then add biscuits on top. (The biscuits can be separated, and I usually break down a couple to cover the entire skillet)
8) Transfer to pre heated oven and bake for 12-15 minutes (depending on oven)
9) Remove from oven and Enjoy!
This first picture was the first time I made the dish a couple of weeks ago! It was tasty but the second time was EVEN BETTER!! Even my teenager said it was better even WITH the peas!!
This is from yesterday. I added the frozen peas this time and the roux was a little more creamy than the first!
This pot pie tastes SOOO AMAZING!!!! I hope you all give it a shot, and if you do please let me know how it turns out for you!!