Why Don't You Make Me:
PDQ Veggie Pot Pie
It's a cold, dreary day in Boston today. A day that makes you want to slip into some sweatpants, get under a blanket and watch 12-13 hours of daytime TV. A perfect day for comfort food and I have just the thing, this hearty, meat-free pot pie that takes about 15 minutes to prepare and is muy delicioso!
- 2 frozen pie crusts
- frozen mixed veggies
- Quorn veggie "chick'n" patties
- 1/2 an onion
- mushroom gravy
- salt n peppa
- Goya season salt
I got this recipe from my Quick Fix Vegetarian
cookbook which is chock full of healthy vegetarian meals that can be ready in under 30 minutes. In the book this recipe
is made in a casserole dish with a pie crust over the top. The crust is my favorite part of a pot pie so the crust-to-filler ratio isn't high enough for me that way so I decided to make my pot pie in one pie crust and cover it with a second crust to make a full pie
Either way is fine. (My way just happens to be better is all.)
To begin, cook your frozen veggies and add them to one of your frozen pie shells. Leave the 2nd pie crust out to allow it to thaw.
Cut and saute 1/2 an onion, add to veggies.
Add "meat"- I used 2 frozen "chik'n" patties from Quorn
, microwaved, cut into cubes and added to my dish.
Cover with gravy (1 can), salt & pepper to taste, add Goya season salt if you want and gently fold all ingredients together.
Next, gently peel your now unfrozen 2nd pie crust from the pan and place it on top of the pie. Press sides together with a fork and cut 3 vents in the top to allow steam to escape.
Pop it in your preheated 350 degree oven -on top of a cookie sheet to catch any overflow- and bake for about 45 minutes or until golden brown and bubbly.
I've never used a store-bought pie crust (God's honest truth) but they've made a believer out of me. They were flaky, baked up to a perfect golden brown and tasted wonderful.
I shared this pot pie with my non-vegetarian husband and meat eating friend Stephen and were given rave reviews by both! It's so hearty and tasty that unless you tell people it's they probably won't even know it's a vegetarian dish.
So go on, why don't you make me?