I think the world may be ending. There is frozen stuff falling from the sky, on the fourth day of April, and we live in North Carolina. The South, where it’s supposed to be warm, and sunny, and spring time. Since I wore my winter coat to class this morning, and had to put up my rain hood on the way home, I figured it was a good opportunity to eat pot pie one last time before the warm weather arrives (or so I hope).
I love chicken pot pie. I crave it pretty much all year round, but usually only make it in the fall and winter. Because who really wants to turn on their stove for an hour in the heat of summer? When Cormac became a vegetarian, one of the first recipes I sought out was for a vegetable pot pie. This one is so good that I don’t even miss the chicken!
Easy Vegetable Pot Pie
- one can cream of potato soup (see recipe below for how to make your own, really does make a better pie)
- 2 cups mixed vegetables (I use frozen mixed veggies, and throw in some cooked potato chunks)
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 frozen pie crusts, 9 inches (or you can make your own… but I don’t)
Mix soup, milk, vegetables, and spices in bowl. Spoon filling over top of one crust (in a pan), then cover with the second crust and crimp the edges with a fork. Bake for 40 minutes at 375, or until crust is browned.
I usually make two pies, and stick one in the freezer for a second meal (don’t bake before freezing). You just pull the frozen pie out of the freezer on the morning you want to eat it for dinner.
Cream of ____ Soup (Makes 1 1/2 cups, or one can of soup)
- 2 cloves minced garlic
- 1/2 small onion, chopped
- 1/2 cup ______ (I use potato or mushrooms when I make the pot pie)
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 3/4 cup broth (I use vegetable)
Saute garlic, onion, and ______, set aside. Melt butter, whisk in flour. Add milk, broth, and saute mixture. Bring to boil. When desired consistency (soupy) achieved, remove from heat. Salt and pepper to taste.
I find that I have to remove the soup from heat a little before it reaches the right consistency, or I inevitably overcook it and it turns to a paste. You can also make the soup in large quantities and freeze it to use in other recipes, which is very handy!