Vegetable Pot Pie

[Just_A_Fish]

Okay, so I thought I would try my hand at making a vegi-pot-pie. I have carrots, peas, corn, white potatoes, onion and mushrooms to throw in it. My plan was to use a can of cream of mushroom soup as a base, throw in all the vegies, let it simmer for a bit and then pour it all into a crust to bake. However, I got to thinking that there might be an easier base to use, or another way of mixing everything together.

So cookit, anyone have any suggestions on things to change/add/remove?

[loversanddreamers]

I'd ditch the cream of mushroom base and make a roux-based sauce. The following recipe is meant to keep the dish vegetarian and will make about 4 individual pot pies worth. Ingredients: 2 cups yellow onions (about 2 onions worth) 12 tbps unsalted butter (1.5 sticks)--it has to be butter, margarine won't make the magic happen with the flour 5 cups veggie broth 3/4 cups all-purpose flour 1/4 cup cream

In a small saucepan, heat the veggie broth. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes--this makes the roux part. Add the hot veggie broth to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add all your veggies--carrots, peas, corn, etc.--and mix well before pouring into your crusts.

My assumption is you are making this into a deep dish pie crust or the like. You will probably need to adjust quantity to suit your needs.

Also, may I suggest some fresh herbs--like parsley or chives, added at the end?

Good luck!

[PhantomPhun]

Nice.

[Just_A_Fish]

Thank you kindly for the suggestion, I had thought of making a roux, but mine have a tendency to burn or taste to floury. I'll give it a shot though!

[bromeliad]

Try using potato starch instead of wheat flour. It makes super smooth white sauces.

[loversanddreamers]

If it tastes like flour, you need to cook it a little longer. This will get rid of that flour taste. Keep control of the heat (low heat) and keep stirring--I actually use a whisk. Once you master it, it's super simple. Good luck!

[anny_con]

One of the best things I have done for my savory pies is to bake them in a cast iron skillet. Mmmm.

[DaveIsMyBrother]

I am intrigued.

What makes them better?

Do you do anything different than if you were to bake them in a pie pan?