Vegetable Potpie Food

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

VEGETABLE POT PIE

Steps:

• Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
• Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

VEGETABLE BEEF POTPIE

Steps:

• Preheat oven to 400. In a 10 inch skillet cook ground beef, carrots and onion about 8 minutes or until beef is browned and carrots are tender. Drain fat. Stir in chili powder, salt and pepper. Add tomatoes, bring to boiling. Simmer, uncovered, 5 minutes or until liquid is nearly evaporated.
• Meanwhile, unroll pizza dough. Cut into 1-inch strips. In a small bowl combine egg and water.
• Spoon meat mixture into individual 16-oz casseroles. Top with strips of pizza dough (Think a braided apple pie type crust on top); trim to fit. Brush dough with egg mixture. Bake for 15-20 minutes or until golden brown.

VEGETABLE AND BEEF POT PIE

Steps:

• Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
• Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
• Bake 25 to 30 minutes or until golden brown. Serve warm.

CHUNKY VEGETABLE POTPIE

Steps:

• Heat oven to 425 degrees. Place squash, celeriac, carrots, cauliflowers, brussels sprouts, beet, and turnip or parsnips in a large roasting pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove, and reduce oven to 375 degrees.
• Heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and shallots; saute; until soft, about 5 minutes. Raise heat to high, and add wine. Let white wine reduce by half, 1 to 2 minutes. Add vegetable broth, and simmer over medium-high heat for 5 minutes. Set aside.
• Combine 1 cup flour, baking powder, remaining 1/4 teaspoon salt, and 2 teaspoons tarragon in a food processor. Pulse in butter until mixture resembles coarse meal. Add milk and Parmesan, process until combined, and set aside.
• Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour, and 2 tablespoons tarragon; toss to combine. Stir in broth, and adjust seasoning with salt and pepper to taste.
• Transfer to a shallow glass pie dish, and bake for 15 minutes. Remove vegetables from the oven, and drop heaping tablespoons of the biscuit dough over vegetables, leaving some vegetables exposed. Place the pie dish on a baking sheet, and bake until biscuits are golden, about 25 minutes.

VEGETABLE POT PIE (VEGAN)

Steps:

• Steam potatoes, carrots, and onion until tender.
• Add vegetable protein and peas. Mix lightly.
• Place this mixture in a casserole dish and set aside.
• Combine Cream Sauce ingredients in a bowl.
• Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
• Pour Cream Sauce over vegetables in casserole dish.
• Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
• Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
• Roll out between two sheets of wax paper.
• Cover vegetables and cream sauce in casserole dish with pie crust.
• Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

QUICK AND EASY VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.