In a quest for more one-dish meals, I have been trying various plays on the pot pie theme. The one I like the best is vegetable pot pie.
This may not sound like a spring (almost summer dish), but it is still cold in Seattle *&^%$! Bummer, I know. But it is an opportunity to make some more warm, comfort dishes.
Notes This is a slightly different version of crust than the chicken pot pie crust, and I’ve been told that this one is better. And I agree – it’s a bit drier and crunchier.
This dish tastes good with ground beef as well. Cook the meat separately with half the salt until it is just starting to get brown, and then combine it with the sauteed veggies. Follow the remaining steps for adding the mixture to the dish and bake with the crust. I swap out the squash if I’m adding ground beef. The dish in the first picture was made with cut-up stir-fry quality beef, which was ok, but we prefer the vegetable or ground beef version.
Vegetable Pot Pie
- 3 celery stalks sliced and diced
- 1 onion, diced into small pieces
- 4 or 5 carrots, peeled and sliced into coin shapes
- 2 cups of frozen or fresh peas
- 1 diced zucchini or other squash (I sub with a cup or so of ground beef sometimes)
- 1 1/2 cups of chunks of tomato in sauce (I use diced, roasted tomatoes)
- a drizzle of honey (to cut down the acid in the tomato sauce)
- 1/4 teaspoon of thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of cumin
- 1/4 teaspoon of chili powder (optional)
- 1/2 teaspoon of garlic powder
- 1 clove of garlic, crushed
- 1 tablespoon of olive oil
- 2 1/2 cups of almond flour
- 1/4 teaspoon of salt
- 2 tablespoons of butter
- 1 egg
- Warm a frying pan with the olive oil (medium heat), and then add all the vegetables and seasonings to it to cook for about 10 minutes, or until the onions are becoming clear.
- Add the diced tomato sauce and a drizzle of honey to the cooking vegetables, and cook for a few more minutes.
- Prepare the pie crust if you haven’t already done so. I blend all the ingredients together in a bowl, roll it in a ball, and then flatten it out into manageable parts about 1/4 inch thick.
- Place the vegetable mixture in a baking dish and place the pieces of pie crust over it. It’s just easier to put it on in pieces, kind of like a puzzle.
- Bake at 400 degrees F for about 15 minutes, or until the crust is starting to brown on the edges.