I recently had a hankering for a good ‘ol pot pie. Something savoury, filling and hot; nothing like those salty, frozen, single-serve types- which I’m pretty sure don’t come vegetarian anyway.
I always thought you needed a pie crust to make one so I would shy away from the idea. But then I looked around for some recipes, and many just had a biscuit-type crust on the top. Voila, how easy could that be?! Basically, you just fry your fave veggies, add a protein (I used green lentils as I think they take on ‘poultry’ type seasonings well), make a gravy and top it with your biscuit dough and pop it in the oven! Coupled with a fresh salad, you’re good to go! I had some left over brown rice in the fridge, so I added some of that too.
Veggie Lentil Pot Pie
Preheat oven to 400F
Fry over medium heat:
- 2 carrots, peeled & diced
- 1 onion, diced
- 2 ribs of celery, diced
When onions turn clear, add:
- 3 cloves of garlic, minced
- 1.5 c cooked green lentils (I used canned)
- 1/2c brown rice
- 1/4c flour
- 1/2 tsp of each dried rosemary, sage and thyme
- salt & pepper
Fry lightly for 3 minutes.
- 1c veggie broth
- 1.5c milk (I used almond)
Lower heat, stir and wait for your gravy to thicken. Once thickened, remove from heat and spoon into a pie dish.
- 1 3/4 c flour (I like to use a mix of white and whole wheat)
- 1 Tbsp baking powder
- 1/2 tsp salt
Cut in (using a pastry blender or 2 knives):
- 4-6 Tbsp cold butter or margarine
Once the mixture is well combined and butter is the size of small peas, pour in:
- 1 c milk (again, I used almond)
and stir until combined.
Drop walnut sized pieces on top the filling in pie dish so that pie is almost entirely covered.
Place pie dish on a cookie sheet before putting in oven to prevent the filling possibly boiling over (I learned this one the hard way) and bake for 30-40 min until filling bubbles and dough is golden brown.