Veggie Pot Pie


What's a good way to use up the leftover vegetables in your fridge? Veggie Pot Pie! If you want to make this an even easier task you can use store bought pie crust. I made the crust for the bottom of the pie and used store bought puff pastry for the top. I'm still working on my pie crust skills. I made a double batch so I can make another pie tomorrow. For the crust I used 1 cup of all purpose flour, 1 cup of whole wheat flour, 1/2 cup of margarine, 1/2 cup of vegetable shortening, a couple spoon-fulls of ice water, and 1 teaspoon of salt. Like I said, I'm still working on my pie crust skills, so until they've improved I wouldn't recommend taking my pie crust advice. There's a lot of recipes out there and tutorials on YouTube. As for the filling, you can use any veggies you like. I used, potatoes, mushrooms, broccoli, brussels sprouts, asparagus, carrots, and peas. I cooked these in 1/2 cup of white wine and 1 cup of vegetable stock. I used Herb de Provence to season the dish. From there, pie crust on the bottom, veggie mix poured in, and the rolled out puff pastry on top. Bake at 350 F for 45 minutes. Yum!


Happy Tuesday! xx Allison