Lanie and Chris's Wedding Blog

Sunday Supper Club: Veggie Pot Pie
December 13, 2009, 4:00 pm
Filed under: Uncategorized

I think I’ve found the best way to eat your vegetables:  In pie form.


2 prepared pie crusts, thawed

2 russet potatoes, 1/2″ dice, skin on

1/2 stick butter, give or take

1/2 red onion, diced

1 c mushrooms, diced

2 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

1/2 c peas, fresh or frozen & thawed

1 T dried thyme

1 T fresh rosemary, chopped

Salt and pepper, to taste

1/2 c asparagus

1/2 c zucchini

1 c broccoli

1/2 c -ish half and half

Preheat oven to 400ºF

Boil potatoes for about 6 minutes or until slightly firmer than you’d want if you were to eat them right away.

Heat 2 T butter in a large skillet.  Saute onions 3 min.  Add carrots, mushrooms, garlic, celery, peas and saute until carrots are tender.  Add thyme, rosemary, salt and pepper.  Turn off heat.

Boil broccoli, asparagus and zucchini for EXACTLY 90 seconds.  Add broccoli mixture to the carrot mixture.

Add half and half and remaining butter.  Stir until butter is melted.  Adjust seasoning.

Place one pie shell in a pie pan and puncture with a fork a few times.  Pour in filling.

Add the top pie shell and cut slits (or an adorable message) into the top to allow steam to escape.  Wash the top with a beaten egg.  Bake approx 35-40 minutes until top is golden.


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