Corn-Free, Dairy-free, Little Kids in the Kitchen, Spring, Vegan 12:51 PM
I have to say that now that I have a reliably wonderful pie crust recipe and technique I've been looking for ways to use my new found skill. I think I nailed it with this one. Flakey, savory, crisp and just downright perfect for early Spring (today it was 18f. no, really). Oh, and it's vegan too.
Vegan Magic Isle Pot Pie
2, 9-inch pie crusts
1 onion, chopped
1 rib celery, chopped
2 potatoes, peeled and chopped
1/2 green bell pepper
2 carrots chopped
1/2 cup veggie broth
1 cup chopped spring greens (or chinese greens)
1/2 cup chopped flatleaf parsley
Rosemary to taste
Sage to taste
Salt and Pepper to taste
Heat about 2 tbsp olive oil in a skillet on medium. Add onion, celery, bell pepper, carrots, potatoes and veggie broth to the skillet and cook until the vegetables soften slightly. Then add the greens, herbs, salt and pepper. Saute until wilted.
Preheat oven to 375f.
Put your pie crust in a 9 inch tin and fill it with the veggie mixture. Cover the potpie with the second pie crust and seal together the edges with a fork. Poke holes in the top crust to allow steam to escape (or carve a picture in there if you're feeling creative).
Bake in the oven for 30-40 minutes, or until the top crust turns golden-brown and steam and bubbles start escaping through the top.
Allow to cool on a cooling rack.
Serve and enjoy!