Pot Pies and I go way back. As a kid, I enjoyed the Swanson brand pot pies, fresh from the oven, flipped over steaming hot, onto my plate. I have never seen a food that holds its heat like a pot pie. The wait for it to cool down enough to eat, can be excruciating. Who hasn’t burned the roof of their mouth rushing the cooling process? That’s why flipping it over and out of the foil pan is so important! You can bust the filling out with your fork and it will cool faster.
As our young family was just starting out, pot pies got us by when money was tight. Eventually we prospered and could move away from Banquet and Swanson pot pies to Marie Callander pot pies. We were living the good life!
Now that I am retired and have time on my hands, I make homemade pot pies. We have been eating a healthier diet, so the delicious, sodium-laden pot pies from the grocery store no longer fit in the plan. Yesterday I goofed around all day and when dinner time rolled around, I had nothing! After standing with my head in the refrigerator for a few minutes I decided to make vegetable pot pies. I had peas, carrots, and corn in the freezer, a ready-made pie dough in the fridge, and vegetable stock in the pantry. I threw it all together and in a few minutes they were in the oven.
My all-time favorite pot pie is chicken pot pie. I am not eating red meat or chicken now so I have to get creative. The vegetable pot pie was delicious and we didn’t miss the chicken at all. I made three individual pot pies, two larger and one smaller. Guess which ones we ate for dinner? Not this one!
This was definitely a hurried-up recipe but the frozen vegetables could be swapped for fresh and the crust home made. It’s what I had and I thought it would do in a pinch. It was so good that I will do it over again, even if I am not in a pinch! Here’s the recipe.
- One pie crust (home made or store-bought)
- 1 large Yukon Gold potato, cut into ½ in cubes
- ½ sweet onion, diced
- 2 TBS butter
- 2 TBS flour
- 1.5 cups vegetable stock
- ¼ cup milk, half and half, or heavy cream.
- 1 cup frozen peas and carrots (thawed)
- 1 cup frozen corn (thawed)
- 1 small garlic clove minced
- Salt and Pepper to taste
- ½ tsp crushed red chile flakes or 1 TBS chili paste (optional, but does add flavor)
- 1 egg, beaten
- Preheat oven to 425 degrees.
- Place the potatoes and onion in a small pot of salted water. Bring to a boil and cook until the onions are translucent but the potatoes are still a bit firm. Remove from heat and drain well.
- To the same pan add the butter and melt over medium heat. Add the flour and whisk, making a roux, for about 1-2 minutes just to cook the flour. Slowly add the vegetable stock to the pan, whisking constantly. Cook over low heat until the mixture thickens. Add the milk or cream stirring to combine. You want this gravy to be fairly thick because as the vegetables cook they will release moisture, thinning the gravy. If you need to thicken it more just make another roux and add it a bit at a time until it gets nice and thick.
- Add the peas, carrots, corn, garlic, potatoes, and onion to the pot, stirring just to mix. Season with salt, pepper, and red pepper, tasting as you go. make sure you have this well seasoned so that it is not bland.
- Add the vegetable mixture to oven-safe casseroles of your choice. You can make individual pot pies or one larger one. This makes about three servings.
- Top the casseroles with pie crust cut to drape over the edges. Cut small slits in the crust to allow steam to escape. Brush the tops lightly with the beaten egg. Sprinkle a little salt on top. Place the casseroles on a baking sheet and put into a 425 degree oven. Cook for 25-30 minutes until the tops are lightly golden brown and the gravy is bubbling.