Vegetarian Pot Pie
Yes, this is a vegetarian pot pie. Not only just vegetarians love it, but also meat-lovers enjoy it. Flavorful and tasty, a delicious, warm yet light main dish during a cold winter day.
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
onions
chopped |
|
½ | cup |
white wine
|
* |
1 | cup |
milk, skim
|
|
1 | cup |
celery
diced |
|
1 | pound |
carrots
|
|
4 | each |
green bell peppers
medium |
|
5 | ounces |
green beans
frozen |
|
⅓ | cup |
green peas
frozen |
|
⅓ | cup |
whole-wheat flour
|
|
2 | cups |
vegetable stock
home made |
|
1 | tablespoon |
parsley leaves
dried |
|
1 | teaspoon |
soy sauce, sodium reduced
|
|
¼ | teaspoon |
sage
ground |
* |
½ | teaspoon |
thyme
ground |
* |
¼ | teaspoon |
black pepper
|
|
¼ | teaspoon |
cayenne pepper
|
|
Crust | |||
1 ¾ | cups |
all-purpose flour
|
|
2 | teaspoons |
baking powder
|
|
½ | teaspoon |
baking soda
|
|
2 | tablespoons |
margarine
|
|
¾ | cup |
buttermilk
|
|
2 | teaspoons |
honey
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
onions
chopped |
|
118 | ml |
white wine
|
* |
237 | ml |
milk, skim
|
|
237 | ml |
celery
diced |
|
453.6 | g |
carrots
|
|
4 | each |
green bell peppers
medium |
|
144.5 | ml/g |
green beans
frozen |
|
79 | ml |
green peas
frozen |
|
79 | ml |
whole-wheat flour
|
|
473 | ml |
vegetable stock
home made |
|
15 | ml |
parsley leaves
dried |
|
5 | ml |
soy sauce, sodium reduced
|
|
1.3 | ml |
sage
ground |
* |
2.5 | ml |
thyme
ground |
* |
1.3 | ml |
black pepper
|
|
1.3 | ml |
cayenne pepper
|
|
Crust | |||
414 | ml |
all-purpose flour
|
|
1E+1 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
3E+1 | ml |
margarine
|
|
177 | ml |
buttermilk
|
|
1E+1 | ml |
honey
|
Directions
Start by making the crust.
Sift flour, baking powder and soda into a large bowl.
Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal.
Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough.
Add more buttermilk if dough is too stiff.
Knead in bowl about 3 to 5 minutes until dough is no longer sticky.
Turn out onto a lightly floured surface.
Roll out into the desired shape.
Coat an 8 cup casserole dish with vegetable spray.
Preheat oven to 400℉ (200℃).
In a heavy sauce pan over medium high heat, heat wine to a simmer, add onion.
Cook, stirring for 3 minutes.
Add celery, carrots, bell pepper, green beans, and peas.
If mixture starts to dry out add more wine.
Cook, stirring about 3 minutes.
Reduce heat to low.
Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes.
Combine skim milk and 2 cups vegetable stock in a separate bowl.
Slowly whisk the liquid mixture into the sauté. Sauce will start to thicken.
Add the parsley, soy sauce, sage, thyme, pepper and cayenne.
Cook stirring constantly until filling is thickened.
Remove from heat and pour into prepared casserole dish.
Lay biscuit crust lightly over the filling.
DO NOT SEAL EDGES.
Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling.