Sunday, January 13, 2013

Vegetarian Pot Pie Experiment

The Not-Vegetarian Pot Pie from The Kitchn


Cleaning Out The Fridge For Vacation Pot Pie


We leave on Thursday for Tenerife (Yahoo!) and I'm determined to not buy groceries before we leave. While going through my RSS feeds I found a good lookin' recipe for Chicken Pot Pie on The Kitchn. Working within the parameters of being vegetarian, and not wanting to go to the grocery store this is what I'm cooking up. (Incidentally, this recipe looks good too, and it's veggie, so maybe I'll try it another time)

The Filling


2 large carrots, cut in half and then into 1/4 in pieces
2 small vidalia onions, chopped
3 - 4 cloves garlic, minced
1 zucchini, halved, halved again and cut into 1/2 in pieces
~12 baby corn, cut into 1/2 in pieces
~15 peas in shell, cut into 1/2 in pieces
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 tsp dried sage (or 4 or 5 fresh leaves, chopped)
1 tsp dried thyme (or 4 or 5 fresh leaves, chopped)
3 Tbs olive oil
4 tablespoons butter
1/2 cup all-purpose flour
2 cups vegetable broth
1 cup semi-skimmed milk, warmed
3 hard boiled eggs, peeled and sliced
Kosher salt and freshly ground pepper

The Biscuit Topping


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick unsalted butter, melted
1/2 cup semi-skimmed milk, room temperature or slightly warm 
2 tsp vinegar

Instructions

Preheat oven to 425°F.

For the filling, heat the olive oil in a large Dutch oven or heavy pot on medium heat. Add the onions, and carrots and sauté until the vegetables are tender, about 10 minutes. Add the baby corn and peas to the pan and cook for another 5-7 minutes. Add the zucchini and garlic, continuing to cook until zucchini just tender. Season with salt, and set aside.

Melt the butter in the Dutch oven over medium heat. Add the flour and cook until a thick paste forms. Continue stirring for a minute or so. Add the vegetable broth and milk and cook, whisking constantly until thickened, about 3-5 minutes. Stir in salt and pepper to taste. Fold in the vegetables, kidney beans, and chickpeas into the cream sauce. Season generously with salt and pepper. (Seriously, don't go light on the salt here, but taste as you go.) Pour the filling into a 2- to 3-quart greased casserole dish. Arrange the sliced boiled egg slices over the top.

For the topping, add the vinegar to room temperature milk and allow to curdle (= buttermilk). Then stir together the flour, baking powder, and salt in a mixing bowl. Add the buttermilk to the melted butter, and whisk until combined. (Just a warning, the batter will seem fairly runny. That's okay.) Pour the batter evenly over the casserole dish.

Bake the pot pie for 45 minutes, until the biscuit topping is light golden brown. Remove from the oven and allow to cool for 10 minutes before serving.


The results? Oh my. It was tasty. Really tasty. And I even forgot to add the thyme and sage!
We have more than enough to last us all the way to Thursday and beyond. So it might be pot-pie for breakfast, lunch and dinner. But we'll also have to eat the banana bread I made the other day too, since all the 'nanas had gone brown.

Here's a bit of my cooking process and finished product to see!





1 comment:

  1. Wow, looks and sounds so very yummy! And it's so pretty too! Kind of like the Green and Gold Vegetable Pie (or whatever I called it). I'll have to try it with the biscuit topping sometime. I wonder if my family would go for the hard boiled eggs in it? It sounds good to me, but you never know with them.

    oh, and btw--halved, halved again=quartered ;-) sorry, couldn't resist.

    ReplyDelete