The other night, I had a craving for comfort food. I didn’t want macaroni and cheese or any other kind of pasta, or mashed potatoes. Total comfort food, I discovered, came in the form of cleaning out the veggies in my freezer/refrigerator and putting a warm, buttery pie crust on top.
Now, I made this pot pie two different ways: one in a pie pan, and then 4 miniature pies with the leftover filling in regular sized (or what I would consider regular sized) ramekins.
Hint: no matter what dish you cook it in, make sure to place it on a cookie sheet, to prevent any mishaps in the oven, such as spillage.
A few other tips:
– This filling warms up nicely, and when I made the pies the next night with the leftover filling, I let the filling sit on the counter for about 10 minutes before placing it in the dishes, and then in the oven.
-The pie pan created a beautiful crust– and I made it similar to a traditional pie, with both a bottom and top crust. In the ramekins, however, I placed only a top crust, which didn’t brown much, but was still perfectly delicious.
– At the last minute, I decided to add in the chickpeas. Mixed with the soy sauce, the chickpeas created an almost chicken-like flavor, and a great texture addition.
All right, let’s get to it!
Ultimate Comfort Vegetable Pot Pie
This is the ultimate comfort food- with a buttery crust but plenty of delicious hearty vegetables. Make on a stormy night or when you’re in the mood for warm and inviting food to remind you of home.
Adapted from this recipe on Allrecipes.com : http://allrecipes.com/Recipe/veggie-pot-pie/detail.aspx
2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
2 yellow squash, chopped
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
1 can chickpeas, drained
3 cups vegetable broth
2 tbsp corn starch
2 tbsp soy sauce
¼ cup water
2 frozen pie crusts, thawed
Heat olive oil in large skillet on medium heat. Add garlic and onions, cook about 3 min until brown. Add in yellow squash, carrots, potatoes, frozen corn and peas. Cook until just tender, add in chickpeas. Add in vegetable broth, bring to boil and then turn down to a simmer, let cook 5 minutes. Add in cornstarch, soy sauce, salt, pepper and chili flakes (to taste) and stir. When sauce is thickened, turn the heat down or off.
Unroll your pie crusts according to package directions. I used both pie crusts, and placed the bottom in the pan, filled with filling and then placed the other on top, cut off around the edges, and pinched together the ends. Place a slit through the top pie crust, and place pie pan on a cookie sheet to prevent spills. Place in oven and cook at 425 for 30 minutes. Let cool for 10.
Hopefully, that all makes sense.
Have a great weekend!