Mini Pot Pies!

I wanted to make vegetable pot pie, but I didn’t have broth, peas, egg, or crust available. Was this possible? I turned to the Internet to find out.

Most of the recipes I found did call for eggs, or a fancy crust, but I got the general idea of what vegetables and spices go well in a pot pie. This recipe is an amalgamation of pot-pie formulas, with my own innovation for the crust.
It came out quite well! The crust was a bit weird in the making, but when baked tasted fine as an addition to the pie. I made these in brownie-pans, so they’re serving-size pies. 🙂 This is another freezer-food: one mini-pie, heated up, makes a great meal for one!

Note: I used butter to make the crust, which makes this recipe not vegan. You could use oil or other shortenings, but I don’t know if they’d work. The filling, however, is totally veg. 🙂

This recipe looks long and complicated, but it’s really easy and fairly quick, I swear!

The Pot-Pie Recipe:
Makes 6 mini-pies. Or pour into a regular pan for family dinner.

1-2 TB butter (or olive oil)
2 cloves garlic [crush/dice]
2 small leeks [slice]
1/2 onion [slice]
3 (small) or 2 (med/large) carrots [cube]
1 stalk celery [dice]
1/2 to 1 C of sweet potato [dice]
small handful green beans [dice]
1/2 a portobello mushroom (or button mushrooms) [dice]

1. Melt the butter/oil in a soup pot, then put everything above in pot and sauté, starting with the garlic and going down the list. When all veggies are satisfactorily sauteed, add:

1.5 C water (or more, it should not stick to the pan, but not be super-soupy.)

And bring to a simmer.
10 minutes in, add:

2-4 TB flour (I used amaranth flour)

Stir pot as necessary.
15-20 minutes in, add:

1/4 C fresh parsley [chop]
2 tsp thyme
pinch cumin
salt, pepper

Simmer 15-20min total, or until veggies are slightly tender (sweet potato and carrots should be about half-cooked when poked with a fork). It should be thickened up by now.

Turn off heat, and scoop mix into crust [see recipe below], using a slotted spoon (to prevent excessive soupy-ness).
For mini-pies: use brownie-bar pan, or muffin tins for itty-bitty-pies!

To eat now: Bake at 415 F, for 20+ minutes, or until all veggies are soft and crust is golden.
To eat later: Put uncooked pie straight in freezer overnight. Then carefully pry it out of the pan, pop the frozen pie in a freezer bag(if you need your baking dish back), and stick back in the freezer. When you’re ready to eat it: Bake straight from the freezer (in a baking dish of course) at 415 F for 30-40 minutes or until done.

individual size pot pies, made in a brownie-bar baking pan.

Mini-pies for supper!

Times:
-25 min chopping and cooking the vegetable on stove
-20 min prepping the crust
-30 min baking to eat them

Deliciousness:
Frankly, I was impressed! The flavors blended perfectly, and I got that mm-comfort-food feeling in my tummy. I’ve always loved pot pie.  ^_^ Crust didn’t seem to be a problem – flavors of individual grains disappeared, and it just added a nice texture.

Cost:
Haven’t calculated this one yet, but definitely reasonable. Most expensive item would be the mushrooms. (Could make that cheaper by using canned ones.)

 

=====

Crust is classic, but optional. If you want crust:
Crust Recipe:
(Requires basic pie-crust-making knowledge)
-about 1.5 – 2 C gluten-free flour mix. Recommended: golden quinoa (vs. red), amaranth, flax, and tapioca starch. Millet is bitter in flour and is not recommended.
-1/4 C cold/frozen butter [cut into little pieces]: work into flour like a regular pie crust.
-add oil as necessary for sufficient shortening (you can use all butter, but I like to do half/half to save money, and you can’t really tell the difference.)
-add a little ice water. The cold water and cold butter help the G.F. flours stick together better.
-salt

You’ll end up with a weird, wont-stick-together, un-rollable dough. That’s okay. Divide up (for mini-pies) into the baking tins. Using fingers, press the dough to the bottom and then up the sides. This is part is labor-intensive but not difficult. Pinch off extra dough. Fill crusts with filling. If you want a top crust, which is totally optional, then: press the remaining dough into a sheet against the side of a mixing bowl, and carefully slide it up into your hand, and then onto the face of the pie. (There’s no way to roll the dough, or pick up a sheet of it, so this was the best I could do. It could be a bit more practical to simply crumble the extra dough on top as a topping.)

-Then bake or freeze as per pie instructions.

 

Notes:
-Use sweet potato, not yams. Yam flavor is too strong, and the point of the sweet potatoes here is as a replacement for the regular kind (but without all the starch). (In the store, sweet potatoes are a lighter potato-color, whereas yams are a deep orange-red. They’re the same shape.)
-Mushrooms are what give it that nice creaminess of a true pot pie. I’m not a mushroom fan, so I put relatively little, but feel free to put twice as much, or different kinds of mushrooms.
-I’ve only cooked this pie from-the-freezer so far, so the ‘eat now’ baking times are only best-guess. Proceed with caution.
-Each pot-pie recipe that I came across had exactly one green vegetable. Instead of green beans, try substituting: broccoli, peas, or asparagus.
-No need to have both leeks and onions, either compliments the potatoes, but I really like leeks.

 

::BK::

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