Thursday, November 25, 2010

Thanksgiving Special....Veggie-Cheesy Pot Pie


For the pie crust

1 cup all purpose flour
4 tbsp very cold butter (cut into pieces)
salt to taste
1/2 cup ice cold water

For the filling

2 cups chopped vegetables (carrots,peas,beans,corn,mushrooms)
3 cloves garlic (minced)
1 onion (finely chopped)
1/2 cup vegetable stock
1/2 cup milk
1 tsp flour
1 cup shredded cheese ( parmesan, mozarella & cheddar)
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
salt to taste

For the top crust

1 half boiled potato, peeled & shredded
salt & pepper to taste


In a food processor, pulse together cold butter, flour& salt till the butter becomes the size of peas. Add the ice cold water & pulse till the ingredients are combined. Dump this onto a floured surface, knead for a min & refrigerate the dough in a ziploc bag.

Heat 2 tsp oil in a pan. Add minced garlic & onion, saute till soft. Add the chopped veggies & stock. Cook till the veggies are tender. Add salt, pepper & cayenne pepper to taste. Mix 1 tsp flour with the milk. Add the milk & shredded cheeses to the veggies. Cook for 2 mins & turn off the heat.

Roll out the refrigerated pie crust dough to the size of the pie pan. Carefully lift the pie crust & place it in the pie pan. Pour in the veggie-cheesy filling. Top with the shredded potato as the top crust. Sprinkle with salt & pepper. Spray with cooking spray.

Bake in a 400F pre-heated oven for 45 mins till the potato crust is golden brown.

Serve warm.
How do you like it?


  1. this looks so good! perfect for potluck.

  2. Dear Smita
    How are you? I like this recipe and your detailed description is very helpful.
    Let me see what all the posts I have missed here
    Have a nice weekend


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