Wednesday, June 2, 2010

Pot Pie.

Taken from THIS Site :)

  • T butter
  • 6 c assorted vegetables
  • 1 clove garlic, minced
  • ¼ c flour
  • 3 c warm milk
  • ½ t thyme
  • 2 T fresh parsley, minced
  • 1 t salt or soy sauce
  • black pepper
DirectionsMelt the butter in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.

Sprinkle flour on top and continue cooking, stirring constantly, for 2 minutes.

Gradually add the warm liquid, stirring constantly, until sauce thickens.

Add thyme and parsley and continue cooking until all of the vegetables are tender, about 10 minutes. Stir in salt and pepper, then transfer vegetables to the baking casserole.

Preheat oven to 400.

Make the pie crust dough, then roll it into a circle slightly larger than the casserole. Lay on top of the vegetables, without sealing the edges.

Place in oven and bake until filling is bubbling and crust is golden brown, 20-30 minutes.


  • ½ c flour
  • 6 T cold butter, sliced
  • 3-4 T cold milk or water
DirectionsFood processor: Place flour in the food processor, add a slice of butter, pulse, add another slice, and continue until until mixture resembles coarse cornmeal. Transfer to counter or bowl.

Bowl: Place flour in the bowl and add a few slices of butter. With the two knives, cut the butter into the flour, add the rest of the butter, and continue until the mixture resembles coarse cornmeal.

Stir in liquid, 1 T at a time, just until the dough holds together. Roll into a ball, then divide in two.

To use, roll out each half of the dough into a circle, about 12 inches in diameter and 1/8-inch thick.

Place one circle in pie plate, saving the other for the top or for another pie, and use with your favorite pie or quiche recipe.

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