Monday, August 25, 2008
Another variation of the pot pie
A healthier pot pie can be made with just one crust. In the case pictured at the left, I mixed together one package of Hain's vegetarian brown gravy mix with 1 cup of water and heated, stirring occasionally, until thickened (just a few minutes). I dumped one package of "tuscan vegetables" (a bag of broccoli, mushrooms, red peppers, and onions) into a large pie place, added a half-bag of "stew vegetables" (carrots, potatoes, onions, celery) on top, and poured the brown gravy over it all.
I then inverted a still-frozen pie shell over the top and gently eased it out. Once out I pushed it down a bit so the edge would contact the pie plate.
I cooked the pie at 350 degrees for about 50 minutes. When I scooped out the first serving I noticed that there was a layer of liquid spread at the bottom. After a little while, though, the liquid stabilized. My advice, then, is to let the pie sit about five minutes after you take it from the oven to let the juices thicken a bit and stay with the veggies rather than leak out.
Obviously, if you use a smaller pie pan you might prefer to use just one bag of frozen veggies rather than 1-1/2 bags. The broccoli stayed green in this case, so that tuscan mix was a good choice. Another option is to add drained canned potatoes to the mix, roughly chopped, instead of stew veggies.
1 frozen pie crust - white or whole wheat
1 to 1/2 bags of frozen vegetable mix (there are many varieties available)
1 packet of vegetarian brown gravy mix (the type that calls for one cup of water)
Add canned potatoes, roughly chopped