How a Pot Pie Saved the Day

On Friday, or was it Thursday… no matter, I found myself with a hankering for a pot pie, and as usual, I set my sights on finding the perfect recipe and cooking it this weekend.

When Saturday rolled around I had a recipe of my own in mind. A vegetable pot pie, with peas, mushrooms, carrots, corn and celery, in a white wine cream sauce with fresh thyme and garlic folded in a light, flaky, buttery crust. Didn’t happen.

When I looked in the fridge I had six red skin potatoes, a red and green bell pepper and some onions. Not half bad if I was making a hash. But a no-go for my pot pie. I had some frozen corn, and peas…but no wine, ‘shrooms or carrots, celery, thyme. Nada.

Then it dawned on me. I’d roasted some root vegetables a while back that had many of the missing ingredients. I also had some balsamic mushrooms left over, not enough to make a side dish, just enough to provide a filler in my pot pie.

First I made what I like to call the most delicious pie crust ever. 1 1/4 cup of all purpose flour, 1 stick of butter cut into tiny pieces, 1 tsp of salt, 1 tsp of pepper. Mix dry ingredients and add butter. Use a fork to break butter into tiny pieces, slowly pour 3-4 tbs of cold water. Mix until dough starts to form. Knead into a flat disc, wrap in plastic and refrigerate for an hour or overnight.

I reheated my roasted vegetables (red skin potatoes, celery, onion, carrots, sweet potatoes) in the oven at 300 degrees. I threw the balsamic mushrooms in for good measure.

In a sauce pan, I melted 1 tbs of butter, added a half of a sliced onion and one clove of garlic. I let it soften, then added 1tbs of flour and 1/4 of cream to make a roux. I didn’t have any white wine, so I used 1 cup of vegetable broth. I also poured the juices from my roasted veggies in for flavor. I dumped in 1/4 cup of frozen peas, 1/4 frozen corn, then chopped up the red skin potatoes, celery, mushrooms and carrots from my roasted dish. Turned the heat low and added salt and pepper to taste. Then added two dollops of sour cream. This is my filling.

I pulled my dough out and cut it in half. Rolled one side and lined my Pirex dish, then poured in the filling. Rolled out the other half and laid it on top. I even got fancy and put fork marks along the side and cut out leaf shapes to make a star on top. Egg washed it and popped it in the oven at 450 degrees for 45 minutes. The result was amazing.

Seriously, I know it sounds like a lot, but because my roasted vegetables were already done, it cut my prep time in half. It only took about 20 minutes to prepare.

I like recycling food. Doesn’t make sense to be wasteful when you can potentially make a better dish.



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