Dinner · Meatless Meals

Vegetable Pot Pie

With winter just around the corner now is a good time to use up the last of those fresh vegetables and this a great way to do just that. I try to make a meatless meal at least once a week but you can add meat (chicken, turkey or sausage would make great additions) if you prefer and feel free to replace any of the vegetables with ones you have on hand. The crust is not like your typical pot pie but more of a cornbread style which is super yummy and easy to make. This dish was surprisingly filling and it’s perfect for a chilly Fall day!

Vegetable Pot Pie
1 yellow pepper
1 cup green beans, chopped
3 large carrots, chopped
2 cups potatoes, chopped
3 celery stalks, chopped
2 cups chicken stock (or water and bullion)
1 tsp minced garlic
1 onion, diced
1 tbsp Olive Oil
1 tsp smoked paprika
1 tbsp italian seasoning
salt & pepper
Cornbread Topping
2/3 cup flour
1/4 cup cornmeal
1/2 tbsp baking powder
1/3 cup butter
1/3 cup milk

In a dutch oven over medium heat drizzle olive oil, add garlic and onion and cook 3-5 minutes until onions are translucent. Add remaining vegetables and season, cook for another 3-5 minutes then add chicken stock/bullion and simmer on low until most of the liquid is absorbed. (If you prefer to make this dish vegetarian use vegetable broth) Remove from heat.
Preheat oven to 350 degrees.
In a medium bowl mix flour, cornmeal and baking powder. Add butter and milk and mix until dough forms. Place in fridge for 15 minutes.
Roll dough out onto lightly floured surface and knead, place over vegetables and make 3 slits in dough for steam to escape. Bake for 22-24 minutes or until crust is golden brown.



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