Sunday Dinner: Veggie Pot Pie

It’s been a few weeks since I’ve posted here – I have a backlog of recipes ready to be posted, as well as some great thrifting finds, so I hope to be more consistent! Tonight’s recipe came from assembling a hodge-podge of ingredients in the fridge. The inspiration was the frozen pie dough I found in the freezer, leftover from holiday pies. If you have dough ready to go, this is a really quick recipe. I included my go-to dough recipe below if you need to make it from scratch. Feel free to substitute any veggies you have on hand!

Sunday Dinner: Veggie Pot Pie

  • 1 pie crust recipe (see below)
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • salt
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups mushrooms, diced
  • sprinkle of oregano
  • 3 small potatoes, diced
  • 2 tsp cornstarch dissolves in 1/4 cup water
  • 2 tsp siracha
  • 1 tbsp tamari
  • 1 cup veggie stock
  • 1/2 cup milk
  • 1 cup corn kernels

Sautee onion, garlic, salt and chili powder until translucent. Add the carrots, celery, mushrooms and oregano. Cook for about 10 minutes and add the potato and cornstarch. Stir and cook for five minutes or until potatoes are slightly softened. Add the siracha, tamari, veggie stock, milk and corn. Cook until mixture thickens (10 minutes or so).

Preheat oven to 350 F.

Pour mixture into oven-safe deep dish. Place the pie crust over the top and gently pinch the sides. Bake for about 35 minutes, until the pie crust is golden brown and the veggie mixture is gently bubbling.

To make the pie crust:
(makes 2 pie crusts – freeze one for later use!)

  • 2 2/3 cup flour
  • 2 sticks unsalted butter (cold, cut into cubes)
  • 1 tsp salt
  • 1 tsp sugar
  • 3-6 Tbsp ice water

Put all ingredients (except water) in food processor. Pulse and gradually ice water. Take out dough and form into ball. Let sit in fridge for half hour before rolling out dough on floured surface.

What’s your go-to recipe to use up old vegetables?

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