VEG POT PIE
Recipe:
4 Carrots, Peel | Chop
1 Onion, Dice
3 Red Potatoes, Cube w/ Skin
6-8 Mushrooms, Chop
¼ Cup Peas, Fresh or Frozen
¼ Cup of Corn, Fresh or Frozen
4 Garlic Cloves, Minced
2 Green Onions, Chop
¼ Cup Oil
1 Cup of White Wine
1 Cup of Vegetable Broth
1 Cup of Water
2 Tbsp of Margarine
½ Tspn Turmeric
½ Tspn Cumin Spice
1 Tspn Italian Seasoning
½ Tspn of Oregano
1 Tspn Ginger Powder
1 Tbsp of Garlic Powder
1 Tspn of Onion Powder
1 Tspn Salt
1 Tspn Pepper
1 Tbsp of Corn Starch (do not add until the end of cooking)
2 Cans of Ready Made Biscuits (You can make fresh crust, but using readymade biscuits is a lot easier)
Serving 4 Prep Time 10 Cook Time 45
Prepare: Heat oil on medium to high heat and add the carrots, onions, and potatoes. Add some salt to the veggies. Sauté for about 7 – 8 minutes. Add the rest of the veggies e.g. corn, peas, mushroom and garlic. Sauté for another 3-4 minutes. Add white wine and cook out the alcohol. Scrape all the goodness from the bottom of the pan. Now add the margarine and the rest of the spices (Do NOT add the Corn Starch until the end). Cook with the spices for about 3 minutes. Add the Vegetable Broth and Water. Simmer for 15-20 while constantly stirring. Before you are ready to pour the soup into the crock, add the corn starch and stir for about 1 minute or until it dissolves and thickens. Now pre-heat your oven to 350° and spray your soup crocks before baking. Add one piece of biscuit dough on the bottom of the soup crock. Pour the thick vegetable soup in your bowl. Now cover the entire crock with biscuit dough. Make sure to have the dough flow over the top of the crock. Now brush a little margarine to the biscuit dough and place in the oven for 25 minutes (on the bottom rack of your oven). Watch the magic happen. Let it cool and then taste the magic. This is the Best Veg Pot Pie you will ever have!
“My Husband is NOT a Vegetarian”
Being that “My Husband Is NOT a Vegetarian”, I have included how to convert a Veg Pot Pie to a Chicken Pot Pie. This will simplify your life while satisfying all.
Chicken Pot Pie
2 Chicken Breasts
1/2 Tspn Dried Oregano
1/2 Tspn Dried Italian Seasoning
1/2 Tspn Salt
1/2 Tspn Pepper
1/2 Tspn Sugar
1 Tbls Worcestershire Sauce
2 Tbls EVO (Extra Virgin Olive Oil)
Prepare:
Place all ingredients in a glass bowl. Coat both sides of the Chicken Breasts and place the bowl in the refrigerator for 15-20 minutes. Turn the grill on 15 minutes before grilling the Chicken Breasts. Remove the chicken from the refrigerator 5 minutes before cooking. Place both Chicken Breasts on the grill on medium to high flame. Grill on both sides for 7-10 minutes or until cooked thoroughly. When the Chicken Breasts are done set aside to cool. Dice the Chicken Breasts into small cubes. Take the chicken cubes and place in the Veg Pot Pie before baking. Bake both Pot Pies and enjoy a comfort meal together.
myhusbandisnotavegetarian 