Vegetable Pot Pies

Makes approx. 6 cups of filling, about 6 individual pot pies, or 1 9 inch pie

 

2 tablespoon olive oil

1 small yellow onion, chopped

2 small leeks, chopped in half circles

2 carrots, chopped

2 parsnips, chopped

2 cups frozen peas

¾ teaspoons salt

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon ground black pepper

3 cloves of garlic, minced

½ cup all-purpose flour

1 cup white wine*

4 cups vegetable broth

1 tablespoon braggs or soy sauce

2 cups cooked garbanzo, navy or white beans**

2 teaspoons lemon juice

¼ cups chopped fresh chives***

¼ cups chopped fresh parsley***

 

1 batch of the olive oil piecrust in TK2 -OR- make it easy on yourself and just use store-bought puff pastry, 2 packs

 

1. First warm up your oven to 425 and decide if you’re using a 9 inch pie dish or individual ramekins to bake this bitch. Get whatever you’re gonna use and set that shit aside. 

2. To make the filling, warm up the olive oil in a medium stockpot. Add the onion and leeks and sauté until they start looking golden and delicious, about 5-7 minutes. Add the carrots, parsnips, peas and keep cookin that shit for 4 more minutes so everything starts warming up. Add the salt, oregano, thyme, black pepper, and garlic and cook for another 20 seconds. Whisk in the flour and stir that shit real good so there aren’t any dry clumps. Whisk in the white wine, braggs, and the broth slowly so you don’t get any big clumps off wet dough. Add the beans and let this simmer away for about 15-20 minutes, stirring every couple of minutes, until it starts to thicken up. It should start to coat your spoon and be basically lookin like pot pie filling. Add the lemon juice and fresh herbs and turn off the heat. Taste that shit and add more herbs, lemon juice, or salt based on what you’re craving. You should get about 6 cups of filling.

3. To assemble the potpies, roll out the crust to about ¼ inch thick and cut it so it fits your containers leaving about ¼ extra inch around the sides. If you’re using puff pastry, just cut it so it fits the top of your ramekins or pie dish leaving the same amount of extra on the sides to account for shrinkage. Pour the filling into your pie pan or ramekins, grease the rim and lay the pie crust or puff pastry over the filling. Use a small knife and cut a couple vents in there to let out the steam out while that motherfucker cooks. Brush the crust with a little olive oil, place the pan or ramekins on the baking sheet and throw it in the oven for 20-30 minutes or until the crust looks done.

Let this cool for a couple minutes before serving because this will come outta the oven HOT.AS.FUCK. 

* Feel free to drink they rest SLOWLY while you cook yourself something nice. You deserve that shit. No wine for you? Just add 1 cup additional vegetable broth instead.

** Two 15 ounce can will work just fine.

*** You can do all chives and no parsley or all parsley and no chives. Use whatever the fuck you’ve got.

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