© 2014 Dover Vineyards

Veggie Pot Pie

These are the veggies I typically put in my pies, however, you could put almost any vegetable in this dish! 

1 small onion, chopped

2 cloves garlic, minced

2 potatoes, chopped

2 carrots chopped

5 button mushrooms, quartered

1/2 lb kale or collards

1 cup green peas

1 bullion cube (vegetable, beef or chicken)

2 TBS flour

2 cups water

2 tsp herbes de provence

salt and pepper

1/4 cup vegetable oil or butter +2 TBS for roux

cream to finish

1/2 cup cheddar cheese

Saute the onions, garlic, potatoes, carrots, and mushrooms over medium heat in the oil or butter approx 5 minutes. Then remove the vegetables from the pan. Add the flour to the pan in order to make a roux. Add a little extra oil (maybe 2 TBS) if necessary. Cook roux till golden. Then add in your veggie bullion cube and water, whisking until the sauce thickens. Add in the herbes de provence here. Add the vegetables back into the sauce and return to medium heat. Add in the kale and cook slightly. Finally, add in the cream and peas right before transferring to the crust. 

In a deep 9x9x4 ish casserole dish, or a cast iron skillet, place one rolled out pie crust. Make sure the crust is folding over the sides. Put the veggie mixture in the crust, top with cheddar cheese, and fold the pastry around the top, allowing the mixture to show through the top.

Bake at 350F until cheese is melted.Allow dish to rest for 5 minutes before serving.