Pot pie seemed like a perfect dinner last night since it was cold out side and we’re expecting a storm again. Pot pies are wonderful cold weather food with it warm crust and warm and creamy filling. I made it simple with just vegetables and it still was very satisfying and again a big hit with my four year old. I used a recipe for mock puff pastry crust and I loved it but it was a a little more work that I usually like to put into a week day dinner and I’m not sure it resembled puff pastry but it was good. I made the dough the day before to save some time and rolled it out with the help of Bella who had a blast helping me.
Crust:
Filling:
1 tbs olive oil
1/2 cup leeks
2 carrots
2 red potatoes, cut into small pieces
1/2 cup sweet peas
1/2 cup broccoli. cut into
1 1/2 cup
12 ounces vegetables broth
1/2 cup cream
1 tsp celery salt
1 tbs dried parsley
salt & pepper
Heat oil on medium heat in a a skillet. Fry leeks, for a few seconds before adding carrots, potatoes, peas and broccoli. Fry for a few minutes, stirring once in a while. Add vegetable broth and simmer for about 5-10 minutes or until vegetbales are soft. Add cream, celery salt and parsley and blend. Simmer for 3 minutes. Add salt and pepper to your taste. remove from heat.
Preheat oven to F400
Use a rolling pin to roll out the dough pretty thin. Place a smaller piece of rolled out dough in a baking dish and press down and around sides. Cut of any dough hanging over the sides. Prick bottom with a fork and fill bottom with beans or pie weights. Bake for about 5-10 minutes, depending on the size. The dough should be dry. remove from oven and pour in the filling.
filling. Roll out top crust and place on top of pie and seal sides. Bake for another 10-15 minutes or until top crust is dry and crusty. Let the pie cool for a few minutes before serving.
