This is one of my go-to recipes when I take a meal to a family who just had a baby. It’s comfort food, and I can make two batches at once if I use a double crust pie recipe. (I’m a big fan of The Joy of Cooking’s pie crust recipe. Chill EVERYTHING: butter, bowl, and water. That’s how you get a flaky crust.) I got this recipe from the Horizon Organic website, but they have changed the recipe since I wrote it down, and I’m a big fan of the old version. Here it is:
Veggie Pot Pie:
2 Tbsp olive oil
1 Tbsp butter
1 onion, finely chopped
1 garlic clove
1 cup each (whatever you have on hand, really) celery, carrots, parsnips, green beans, mushrooms, peas, etc. I often use a bag of frozen mixed veggies for the cheap and easy factor)
1/4 cup veggie broth
1/2 tsp thyme
S &P to taste
1/4 cup flour
2 cups milk
1 Tbsp parsley
worcestershire sauce (or soy sauce if you’re vegetarian)
1 cup cheddar cheese
Your favorite pie crust
Preheat oven to 400. Saute onion and garlic in 1 Tbsp olive oil and butter, then add veggies, broth, thyme, and salt & Pepper. Simmer 5 minutes, covered. Sprinkle veggies with flour and stir 2 minutes. Stir in milk and parsley. Simmer and stir until thickened. (about 5 minutes) Remove from heat, gradually stir in cheese. Pour in to a pie pan or baking dish. Top with pie crust. Bake 20-25 minutes, or until bubbly and pie crust is browning.