Eat it! Veggie Pot Pie | Bread & Butter

When faced with the common dilemma of what to make for dinner, though now a (most-of-the-time) vegetarian, I found myself craving the food I was raised on. With the warm air creeping in through the screen door in my kitchen and the sun hanging low on the horizon I felt nostalgic for the summers of my younger years in my parents house, with the aroma of things like chicken fried steak cooking on the stove.

I pulled out my computer and did a search on Foodnetwork.com for veggie recipes looking desperately for something that would satisfy my bout of nostalgia and my urge for something "homey." Low and behold I found this recipe for a Vegetarian Pot Pie.

I mean, what could be more "Mom's cooking" than a pot pie?

I took some liberties and modified the recipe to fit what I had readily available and on hand. It turned out absolutely perfect, so well in fact, that it will become a part of my regular rotation of go-to dinner recipes. Here's my modified version:

Ingredients

• 1 tablespoon unsalted butter
• 1/2 medium yellow onion, finely chopped
• 2 medium carrots, peeled and finely chopped (about 2/3 cup)
• 8 ounces baby bella mushrooms, sliced (1 or 2 cups)
• 1 small russet potato, peeled and diced small (about 2 1/2 cups)
• 1/4 cup all-purpose flour
• 1 can Campbells Healthy Choice low sodium Cream of Mushroom soup
  
• 1 cup nonfat milk
• 1 cup canned/drained baby green peas
• 1 cup canned/drained whole kernel sweet corn
  
• 1/4 cup thinly sliced fresh chives
• 1/4 cup parsley
• 1 tablespoon apple cider vinegar
• 1 large egg yolk
• 7 ounces store-bought puff pastry or 1 tube of Pillsbury Crescent Recipe Creations
  

Directions

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 or stock pot. When it foams, add 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, corn, 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 or a large white ramekin baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

Trim the dough if need be with kitchen shears, otherwise simply place the dough over filling and roll under the edges and tuck it into the dish.

Brush dough with egg wash and cut slits in the top (like a pie) 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.

Delicious.