as with a lot of grand discoveries; i made this pie by mistake.  i had a lot of food around that needed to be eaten; so i started putting things together and it slowly turned into a veggie pot pie with a thick top layer of cheese crust.  and believe me, the photos do not do this pie justice.  it is filling and absolutely delicious!
> Ingredients:
1 pie crust
2 carrots, chopped
1 onion, sliced
1/4 broccoli, cut into florets
1/4 cauliflower, cut into florets
2 potatoes, chopped
olive oil, for sauteing
salt and pepper, to taste
1/4 tsp all spice
1/4 tsp crushed red pepper
pepperjack cheese, shredded
6 tbs unsalted butter, melted
1/2 and 1/4 cups all purpose flour
2 cups (1 can) chicken broth

> Directions:
- Preheat oven to 375 degrees F.
- In a large wok, slowly saute onions, potatoes, carrots, broccoli, and cauliflower in a bit of olive oil on medium heat.
- Add the spices and stir occasionally until the veggies are tender.
- While that is sauteing, melt the butter in a small pot on medium heat.  Add the flour and whisk until smooth.  Add the chicken broth and whisk until it looks like cream soup.
- Place most of the veggie medley into the pie crust.  Then add a thick layer of the creamy filling.  Add the rest of the veggies.  And finally complete with another thin layer of the creamy filling (you may have a bit of filling left over).
- Place the pie in the oven for 25 minutes.  Then top with a generous amount of shredded pepperjack cheese; and bake for 5 to 10 minutes more.

Note: instead of layering the veggie medley and creamy filling; you can mix the veggies and filling together and then place into the pie.  I haven't tried that yet; but I'd imagine it would be absolutely amazing!
 


Comments


Comments are closed.