Vegetarian pot pie

In recipe on December 8, 2010 at 10:16 am

Wintertime It’s winter-time. Well, not officially, but it’s rainy and cold here in the Bay Area. The roommates and I put up the tree (pictured!). The cat has gleefully discovered that a huge piece of foliage makes a great hiding space.

We got the tree last Sunday, right when it started pouring. By the time we had wrangled it into the house, set it up, and enjoyed some boozey hot chocolate, it was almost dinner time. I have wanted to make a vegetarian pot-pie for a while. I didn’t feel like running out to the store for thyme, but it really should be used.

Vegetarian pot pie

1 sheet pre-made pie dough (or make your own, you overachiever)
1 tsp. butter
1/2 c. chopped carrots
1/2 c. chopped celery
1 c. chopped mushrooms
1/2 c. corn (can be frozen)
1/2 c. peas (can be frozen)
2 c. vegetable stock
1/3 c. flour
1 tsp. chopped thyme and/or parsley
spray or butter for pan

  1. Preheat oven to 400 degree. In pie pan, spray or lightly coat with butter.
  2. If using frozen vegetables, boil water in pan. Cook vegetables for 5 minutes. Drain.
  3. In large pan, melt butter over medium-high heat. Add mushrooms, carrots and celery. Cook until mushroom are soft (5 minutes), then add corn and peas. Salt and pepper to taste, then add flour. Make sure vegetables are coated. Turn heat to low and add vegetable stock slowly, until the flour mixes to get a thick mixture coating the vegetables. Note: you can add more vegetable stock as necessary, especially if you prefer a more liquid-y pot pie. Take vegetables off heat.
  4. Halve pie dough and roll out on floured surface. Line the bottom of the pie shell with dough. Add the vegetable mixture. Roll out second half of dough and cover vegetables, making sure to fold edges over the pie shell.
  5. Cook in oven for 25 to 30 minutes, until golden brown.
  1. Oooohhh, look at the tree!! C’mon – everyone in the living room – we’re takin’ a picture by the tree!

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