Vegetable Pot Pie

I feel very proud of this.

After trying a number of meal kits, I've settled on Martha Stewart's kit, which I won't name or link here in case they don't like their recipes being posted on the internet. But it's easy to find. We've gotten two boxes so far, and nearly every recipe has been amazing. I wasn't planning to blog/keep any of the recipes, but this one was too good and I want to remember it so I can duplicate it on my own.

I've never made pot pie before, since I don't like meat and it never seemed appealing enough to bother with all of that work just for cooked vegetables. My mind is changed. It's worth it.

The Recipe:

2 medium carrots, diced small

1 large handful green beans (the recipe says 4 oz), cut into bite-sized pieces

1/2 medium onion, diced small

1 c corn

1.5 oz parmesan, grated

1 yukon gold potato, diced

3/4 tsp chopped fresh rosemary

1.5 c vegetable broth

1 c plus 2 tb self-rising flour

2 tb butter

1 tb vegetable oil

3/4 c plus 2/3 c milk

1 tsp cider vinegar

salt and pepper

In a small bowl, whisk 2 tb self-rising flour and 3/4 c milk.
Melt butter in an ovenproof 10" skillet. Transfer to a medium bowl and set aside until ready to make biscuit dough.
Add vegetable oil to the same pan over medium-high heat. Saute onions, carrots, and green beans until softened. Season with salt and pepper.
Add potatoes and vegetable broth, and bring to a boil.
Season with salt and pepper.
Add corn and the flour/milk mixture.
Reduce heat to medium-low and simmer, stirring occasionally, about 6 minutes until thickened.
Add 2/3 c milk and 1 tsp vinegar to the bowl with the melted butter. Stir; butter will clump. Add parmesan, rosemary, 1 c self-rising flour, and 1/4 tsp salt. Stir just until combined.
Drop heaps of biscuit dough over the vegetable filling in the skillet.
Bake at 425 for 18 minutes, then let sit 5 minutes.

The Verdict:

Overall grade: A-

Overall reason: Amazingly delicious, but lacks protein.

Time to prepare: 90 minutes

Husband quote: "Very good."

Comments

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