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Meat or Veggie Pot Pie


  • Yield: 4 servings 1x

Description

Can be made as one large pie or divide the dough into quarters and make small individual size pies


Ingredients

Scale
  • 2 crusts 9" pie crust (store bought)
  • 1 tbs olive oil
  • 1/2 cup onion (coarsely chopped)
  • 2 cloves garlic (minced)
  • 1 tsp marjoram
  • 1 tsp thyme
  • 3 large mushrooms (sliced)
  • 1 medium potato (cubed, small pieces)
  • 2 cups frozen peas and carrots (or mixed vegetables)
  • 1 1/2 cups broth
  • 1/2 cup water
  • 1 rib celery (sliced)
  • 1 tbs soy sauce or mixo
  • to taste salt & pepper
  • 4 tbs butter
  • 4 tbs flour
  • 1 tsp dijon mustard
  • 1 cup meat of choice (OMIT for Vegetarian)

Instructions

  1. In a soup pot, warm the oil.
  2. Add the onions, celery, and garlic and cook on medium heat until onions begin to clear.
  3. Add the salt, thyme, marjoram, and mushrooms and cook until the mushrooms start to release their juice.
  4. Add the potatoes, mustard, and soy sauce and allow to simmer until the potatoes are tender.
  5. While the vegetables are simmering, melt the butter in a saucepan over medium heat.
  6. Add the flour and whisk until it is combined.
  7. Add salt and broth. Whisk together and allow to simmer over medium-low heat.
  8. Add water as necessary for a consistency similar to light gravy--should coat the whisk but not stick to it.
  9. Add the peas and carrots or mixed vegetables to the vegetable mixture, cook until heated through, then add the white sauce and mix.
  10. Preheat oven to 475 degrees.
  11. IF MAKING INDIVIDUAL PIES: In small individual pie plates, place 1/4 of one pie crust in the bottom of each pie tin (4 tins). Fill with vegetable mixture. Top with 1/4 of one pie crust. Seal edges.
  12. IF MAKING ONE LARGE PIE: place one pie crust in the bottom of the pie tin. Fill with vegetable mixture. Top with one pie crust. Seal edges.
  13. Using a knife, create two or three vent holes in the top crust.
  14. Cover edges of pie with aluminum foil.
  15. Place on a baking sheet in the oven for 35-40 minutes, until the top is brown.
  16. Remove the foil and bake a few more minutes to lightly brown the edge.
  17. Remove from oven and allow to sit for 5 minutes before serving.

Notes

Source: Sherry Scott

  • Category: Main Dish
  • Cuisine: American
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