My top-crust vegetarian spin on a classic will have you looking at pot pie in a whole new light! Easy-to-make and extremely flavorful!
What you need:
- 2 cups veggie stock
- 1 onion
- 1 very large sweet potato
- 1 bunch kale
- garlic, optional
- salt & pepper
- North Africa Harissa (paprika)
- Garden Citrus Blend (or thyme & rosemary blend)
- 1/2 cup milk
- 2 tbsp flour
- 1 pie crust
Preheat oven to 425˚ F.
Chop all the veggies to be the same size. You can have big chunk or little chunks…the bigger the pieces the longer it will take to cook. In a pan over medium high, cook the sweet potatoes and onions. Cook 5 minutes. Add in the mushrooms and cook for another 7 – 10 minutes until browned. Add in the kale and season with spices.
Meanwhile, make a slurry with the milk and flour. Add the broth to the pot and then the slurry. Season to taste. Fill baking dish with the filling and top with the crust. Use a sharp knife to make 3 slits in the top of the crust. Bake for 30 – 35 minutes or until the crust is golden and the filling is bubbly.
Let cool for 10 minutes before serving.
You can use frozen crust or puff pastry for this recipe or you can feel like your being adventurous by whipping up your own with this really easy recipe!
What you need:
- 3/4 c cold butter
- 1 1/2 c flour (you can do a mix of white and wheat)
- Pinch of salt
- Splash of cold water
Toss the flour and salt together in a bowl. Using your fingers, rub and pinch the butter into the flour until you get little pieces and the mixture looks like little peas. Gradually knead the pieces together in the bowl until you have one ball of dough.
Put the ball of dough on a hard surface dusted with flour and roll out until 1/4″ thick with a rolling pin dusted lightly with flour.