NOW YOU’RE COOKIN’: MEATLESS MONDAY {Veggie Pot Pie}

This is one of those meals that I make often without following a recipe.  It’s so easy and totally adaptable.  Use whatever you have on hand: chicken, beef, vegetables, potatoes, no potatoes, different sauces, whatever.  I chose veggies and basil cream sauce for Meatless Monday.

Start by sautéing onions/peppers/celery in two tablespoons butter in a small to medium pot over medium-high heat.  {I use a 5.5-quart cast iron dutch oven.}  Cook until onions are translucent and other veggies are tender.  If using fresh veggies, like carrots, broccoli, green beans, corn, etc. add now and cook until just tender.  If using frozen veggies you can add them later.  Also throw in any herbs, salt and pepper, or other seasonings at this time.  I added a fresh basil, salt and pepper.

Now it’s time to make the sauce.  I start by adding anywhere from 2 tablespoons to ¼ cup flour, depending on the amount of veggies I’m using.  The flour is the beginning of a roux.  The more flour you add the thicker your sauce will be.

More veggies = less flour, I like all the veggies to be well coated in sauce.

Less veggies = more flour, otherwise my pie will be too runny.

Sprinkle the flour over the veggie/butter mix and stir to incorporate.  You only need to cook this for a minute or so to prevent your sauce from tasting “flour-y”, but keep an eye on it and stir frequently.  It burns easily.

Now add 1 cup liquid.  This can be anything from vegetable/chicken/beef broth or stock to milk/cream.  I use whatever I have on hand or already open in the fridge.  This time it was milk/cream.  Stir or whisk in to dissolve and lumps.  Cook until slightly thickened and then add another cup of liquid.

I make cream sauce A LOT.  When doing so I prefer to use milk or broth as the first cup of liquid.  It’s thinner and easier to whisk out any lumps.  Then I add cream as the second cup.

Stir/whisk second cup into the slightly thickened sauce.  Continue to stir and cook until sauce coats the back of a spoon.  It will thicken more in the oven.  Season your sauce to taste.  I often add more salt and pepper, grated nutmeg, parsley, grated parmesan, thyme, oregano, spicy brown mustard, whatever I’m in the mood for.  It’s a great way to experiment and trust your palette.

Remove from heat and pour mixture into a deep dish pie plate.  If you chose to use frozen veggies now is the time to add them.  Stir into sauce mixture until evenly distributed.

The crust is a snap to whip up when you have a batch of homemade “Bisquick” on hand.  Just mix together one cup of your baking mix, ½ cup milk and 1 egg, slightly beaten.  Stir until no longer lumpy and pour over pie filling.  Spread evenly to cover filling.

Place pie dish on a baking sheet to catch any boil-overs and bake in a pre-heated 350° oven for 30 to 60 minutes or until heated through and crust is golden.  I know it’s a long time span, but it just depends on what and how much you put into your pie.  Frozen veggies = longer time.  Cooked veggies = shorter time.  Use your judgement.

Remove from oven and let stand for 5 to 10 minutes to thicken before serving.

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This is my contribution to Midnight Maniac Meatless Mondays.  A blog carnival held right here every Monday for those dedicated to improving their personal health and the health of the planet by reducing meat consumption one day a week.  Join the movement by adding your links!  Click HERE for the latest carnival.

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