One thing I realize I miss about being a vegetarian is my favorite comfort foods from when I was little. This ranges from biscuits and gravy, pot roast (with potatoes and carrots), or a big pot of chili. Don’t get me wrong, it isn’t the meat that I miss, more the aura surrounding the food.
When I was little, my grandparents were my babysitters. I would be there before school, after school, and most summer days which meant they werefeeding me a lot of food. My grandparents knew how to cook (my grandfather had a huge garden) but because I was a little brat, I ate fast food a lot. There were, however, times they did make meals for me and though it was never from scratch, the meals still felt like home cooked food to me. One of my favorites was always the personal pot pies-I really enjoyed having my own mini pie for dinner.
While my vegetable pot pie is a far cry from the frozen pot pies, the aura of comfort still remains. (Plus the extra freezes really well so I can still have a frozen pot pie!)
- Filling:
- 2 medium red potatoes
- ½ none red onion
- 1 clove garlic, minced
- 1 cup fresh spinach, chopped
- ½ cup carrots
- ½ cup zucchini
- 2 tablespoon butter
- ¼ cup flour
- 2 cup vegetable stock
- none oregano, thyme, salt, and pepper to taste
- ½ cup parmesan cheese
- Crust:
- 1 cup whole wheat flour
- ¼ cup butter, cubed
- ½ teaspoon baking powder
- pinch salt
- ¼ cup water (more if needed)
- 2 tablespoon sugar
- 1 teaspoon fennel powder
- 1 teaspoon garlic powder
- 1 egg
- Preheat oven to 375˚.
- In a small sauce pan, melt butter over medium low heat. Add onions and garlic and saute until slightly soft, about two minutes. Whisk in flour and form paste. Continue by adding chicken stock and whisking occasionally until mixture begins to thicken. Remove from heat, whisk in herbs and cheese.
- Dice vegetables into small cubes.
- To make biscuit topping, combine dry ingredients into a food processor, pulsing a few times to combine. Drop in butter, a few small cubes at a time and pulse until butter is in pea size pieces. Begin to pour water in a tablespoon at a time (pulsing after each time) until dough begins to pull together. At this point you can scrap dough onto a floured surface and form into a ball. Roll dough out and cut crust out- this can be done either using a cookie cutter (like I did) or creating a top crust that would cover the entire surface (be sure to cut slits if using this way.)
- Once everything is ready, divided vegetables and sauce among three dishes (I used 3- 2 cup pyrex ramekins) and top with crust. (If saving for later, seal in an airtight container an place in freezer. Thaw and cook as per instruction when ready to use.) Brush with an egg if using, place on a cookie sheet and bake until crust is golden brown and pie is bubbly, 40-50 minutes.
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