Veggie Pot Pie
Ok, so it's not really veggie (chicken broth), but it works for a great meal.
Ingredients
crust
- Entity
- crust
- Wikidata
- Q37203319
1 onion (medium dice)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
2-3 celery (sliced)
- Entity
- celery
- Category
- vegetable
- Wikidata
- Q23012379
5-6 carrots (sliced into rounds)
- Entity
- carrots
- Category
- vegetable
- Wikidata
- Q81
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
- Herbs d Provence
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
2-3 cups greens (chopped)
- Entity
- greens
- Category
- vegetable
- Wikidata
- Q20134
2 cups white beans (cooked or canned and rinsed)
- Entity
- white beans
- Category
- legume
- Wikidata
- Q42728874
3-4 tbl flour
- Entity
- flour
- Category
- starch
- Wikidata
- Q36465
1 cup chicken stock (hot)
- Entity
- chicken stock
- Category
- flavor_base
- Wikidata
- Q96362076
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Instructions
Sauté celery, onion and carrots in olive oil until just soft.
Add greens, herbs, salt and pepper.
When greens wilt, remove all veggies from pan.
Add more olive oil to the pan.
Add flour and toast while stirring for 3–4 minutes.
Add hot broth slowly while whisking.
Add veggies and beans back in.
Lower heat and simmer.
Roll out dough.
Pick your serving dish — one big pan or individual bowls.
Add veggies and broth to dishes.
Cover with dough.
Brush with egg.
Cut vent holes in top.
Bake at 375°F for 20–30 minutes until crust is done.
Serve.