Thursday Kitchen Cupboard...Veggie Pot Pie

With plenty of peas this week and carrots from a couple of weeks ago, I thought it would be a good week to make a pot pie.  I'm always trying different crust recipes. I want a healthy crust (wheat flour and olive oil), but not too wheat tasting.  Guess it is silly to want a wheat crust that doesn't taste like wheat!  This one was pretty good, but I'll keep searching for that perfect crust recipe.  This recipe is an adaptation from the Vegetarian Times Complete Cookbook.  I actually made two smaller pies and added chicken in one.  

Veggie Pot Pie

Crust
1 cup of all-purpose flour
1 cup wheat pastry flour
1/2 tsp salt
4 tbsp vegetable oil

Filling
1/2 cup vegetable stock
1/2 onion, chopped
1 cup carrots, chopped
1 cup peas
2 potatoes, boiled and cut into cubes
1/3 cup wheat flour
1/2 cup milk
1 cup vegetable stock
2 tbsp fresh parsley
1/2 tsp thyme
1/4 tsp sage
1 tsp soy sauce
1/4 tsp pepper

To make crust:
Preheat oven to 400°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

To make filling:
Heat the stock on medium high heat in a saucepan, heat to a simmer and add onion.  Cook, stirring, for 3 minutes.  Add the carrots, peas and potatoes.  If the mixture begins to dry out, and 1/4 cup more stock.  Cook, stirring, for 3 minutes more.

Lower the heat and sprinkle the flour over the mixture; cook, stirring, for 2 minutes.  Combine the milk and stock in a measuring cup.  Slowly whisk the liquid mixture into the vegetables.  The sauce will start to thicken.  Add the parsley, soy sauce, sage, thyme, black pepper.  Cook, stirring constantly, until the mixture thickens.  Remove from heat.

Roll out the crust and place in bottom of casserole dish.  Fill the the dish with the vegetable mixture and top with remaining crust.  Bake until the crust is golden brown and the filling is bubbling, about 20 - 30 minutes. 

That's what has been cooking in my kitchen.  If you want to peak into other kitchens and see what others are cooking, head over to Thursday’s Kitchen Cupboard at the Gardener of Eden.