Wednesdays are usually my wordless day and I just post a recipe, but I have so neglected this blog and my foodie friends that I couldn't post just a new recipe only and in fact, I took this original recipe from Ask Aida and rewrote it for me and I'm so thrilled how well it came out.
First of all, I knew March was going to be a busy month for me at work, but I didn't realize just how busy I would be. The past couple of days have been about meeting deadlines and though I LOVE being busy, I also LOVE cooking and posting new recipes for ya'll to try! So, last Saturday I was watching Food Network when I saw the show Ask Aida and she made a veggie pot pie. As I watched, I realized that hubby loves these but I rarely make them. Well, she used a few ingredients that I don't like so I thought I could substitute all those for what I like. I also used pizza dough for the crust instead of puff pastry! Who would have thought that would work? But it did, the reason for that substitution was when I went to the grocery store last night, I was prepared to get puff pastry but when I saw the price tag $4.17 for 2 sheets, my mind changed. I thought there has to be a cheaper way and then I thought of the Pillsbury pizza crust that I love and so off I went to get it. It was $2.69, big help! I was worried if it would work as well as puff pastry but I wasn't afraid to try and boy did it every work! There's no more left in the house, hubby killed the last of it for lunch today!
Just look at how golden brown it came out and I had extra dough which I made 4 cinnamon rolls out of! That's getting something for the buck! It is so filling too to just be vegetables. Well I made up my mind a few days ago that I wanted March to be the month where I ate a bit more healthier. That doesn't mean I'm going completely vegetarian BUT I will try to post some some healthy dishes and see how I feel at the end of the month. Follow me on my journey as I try to shed a few pounds...well...more than a few!
Aida used fennel and peas if I recall in her pie but I don't like either. Hubby loves peas so the next time I make it, I think I'll make one for him and one for me. I love string beans so that's what I substituted the peas for. I substituted the fennel for 2 things: leeks (my absolute favorite onion) and green onions. When I went to the store and saw them waiting for me on the shelf, I hurried up and grabbed them. Boy oh boy it was good!!! So, now here's the complete recipe AND if you're a meat lover, you can easily turn this into one by adding cooked shredded chicken and using chicken stock. And I tell you...your whole house will have that all day cooking aroma for days! I still smell it in mine and the dish is gone ya'll! Oh...I should have made more!!!!
Ingredients:1 tbsp. EVOO
1 leek, thoroughly cleaned & chopped
1/2 medium vidalia, chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
1 bag of cooked green beans (I buy the frozen bag)
3 or 4 small potatoes, peeled and diced small
1/4 c. all-purpose flour
1 c. low-sodium vegetable broth or water
1/4 c. green onions
1/4 c. parsley
1 tbsp. apple cider vinegar
1 large egg yolk
Pillsbury thin crust or regular pizza dough in the tube or 7 ounces store-bought puff pastry or pie dough (defrosted if frozen)
1 tsp. Balsamic Vinegar
Preparation:
Preheat the oven to 400 degrees F and arrange a rack in the middle.
EVOO in medium heat in a large skillet or pan. When it's hot, add onions and saute them for a few minutes until translucent then add the leeks, carrots, vinegar, green onions and cook until just soft, about 5 minutes. Then add the potatoes, season well with salt and lemon pepper, and stir to coat. Cook, stirring rarely about 6 minutes until potatoes are fork tender.
Sprinkle flour over vegetables, stir to coat, and cook until the flour is gone, about 1 to 2 minutes. Carefully add broth stirring constantly until mixture is smooth, I added a little at a time and I didn't have to use the whole can of broth, the veggies were thick enough. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add green beans, herbs, and vinegar, and stir to coat. Season well with salt and pepper. Pour filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed to make an egg wash. Set aside.With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits with kitchen shears in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes or until dough is golden brown. Let sit at least 5 minutes before serving.
{3 COMMENTS}
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The Duo Dishes Wednesday, 3.11.2009 at 17:05:41
The best part about chicken pot pie is the crust! You picked an interesting variation. Love that.
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sweetiepie Wednesday, 3.11.2009 at 23:06:11
looks delicious.This is a good recipe.I never try veggie fiiling in a pot pie.Slurp :P
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Ricardo Friday, 3.13.2009 at 12:47:56
That is what I call a lovely veg hot pie loved it I am just cross you did not invite me for dinner. none the less a well deserving dish so you go my 5's on Fbuzz, and this appreciation comment here. luv ya xxx
Response from Kim, ORMG Thursday, 3.12.2009 at 09:15:25
Response from Kim, ORMG Saturday, 3.14.2009 at 09:13:25
theduodishes, Thanks Chicky!
Response from Kim, ORMG Thursday, 3.12.2009 at 09:19:55
sweetiepie, You must try it and it is so filling. The flour truly thickens the veggies (you can also add your own veggies that you like) and they absorb the stock so you don't miss the absence of meat although I promised hubby I'd add chicken to it next time!
Ricardo, YOU are too funny!!!! LOL! You're always welcomed for dinner!! :D
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