Veggie Pot Pie
You've probably noticed, that's not a picture of pot pie. My camera was having a bad day and the rest of the picture aren't this pretty. This is a gorgeous flower from my very own front garden. It has made my apartment smell so fresh and clean, I almost hate to leave it.
Now on to the food. I was sitting at my kitchen table, staring upon a mound of potatoes. Potatoes of every shape, size, color, and dirtiness that you could imagine. I knew I wanted to create a good Sunday 'Mom' meal, those meals that always made me cringe when I was younger. I opted for pot pie. After searching through websites and cookbooks, I gave up and attempted it on my own. While it's not quite perfect, it is worth sharing and asking for your suggestions. It definitely needs some more spice and TLC, but I was nursing a pretty bad vodka hangover, Megan's fault.
The veggies (part 1)
2 cups diced potatoes (straight from the ground to my table, I'm liking this CSA)
1 cup diced carrots (again, still covered in fresh dirt)
1 cup diced green beans (these came from Abbey's (my sister) garden)
2 cloves fresh garlic diced to your liking
1 small onion
Once chopped, drizzle the veggies with olive oil, salt, pepper and saute until slightly browned. This is where I made the first mistake (I might suggest to cook the potatoes for just a little bit prior to sauteing, but once reheated, they were perfect).
Place cooked veggies in a well greased pie dish of your liking.
The gravy (part 2)
2 cups veggie stock (homemade, I'll post this recipe, or your favorite store brand)
2 tbs butter
2 tbs flour
In one pan bring your vegetable stock to a slow simmer. In a second pan melt your butter and flour, whisking to create a rouge. Once to your liking, slowly add the vegetable stock. Once combined, add to your veggies, and mix well.
At this point, I added some additional spices. A pinch each of salt, pepper, thyme, sage, and parsley. I probably should have added 2 or 3 pinches to kick it up a bit.
Preheat oven to 400 degrees (do this sooner if you have an electric stove.
The biscuit crust (part 3)
1 3/4 cup flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter
3/4 cup soy milk
Combine the dry ingredients, add the butter and fork until you get that corn meal texture. Add the soy milk and mix well, knead in bowl 3-5 minutes.
This is where I got lazy and just plopped the dough onto the veggie/gravy mixture. It worked well.
Heat in oven about 30 minutes. Watch the biscuits to ensure they don't burn. I was hesitant to post this upon first taste, but I must admit, it's one of my favorite lunch box meals I've had this year. It needs some work, but it's not to shabby if I do say so myself.