10.14.12_Veggie Pot Pie

I love pot pies. I honestly don't know anyone who doesn't. As a kid I would order the pot pie at KFC and, even now, I occasionally crave what is arguably one of the worst things in the world for you, Marie Callender's Chicken Pot Pies. Considering those have over a thousand calories in each pot pie (and now that I don't eat meat), I try to avoid these at all costs. But when Phillip suggested making pot pies for dinner, I thought it'd be a great excuse to use my ramekins again!

The pot pies were super delicious and I can safely say contained fewer calories than any pot pie you're going to get in the frozen food aisle. There is no butter in the filling and the crust is brushed with egg whites. I also used milk rather than cream so all things considered, it could be called relatively healthy...right? Almost?

Veggie Pot Pies 
Serves 2

For the Crust
1 cup flour
1/4 tsp baking powder
1/4 tsp salt
3 TBSP butter, cut into small pieces
1 egg
2 TBSP milk

For the Filling
olive oil
2 small red potatoes, peeled and chopped
1/2 small onion, minced
2 cups frozen peas and carrots
1 cup frozen corn
1.5 TBSP flour
1/2 cup white wine
3/4 cup milk
fresh or dried parlsey
fresh or dried thyme
fresh chives
salt and pepper

In a food processor, pulse together all the dry ingredients.  Add in the butter a little at a time and pulse until the butter has broken down into tiny balls. Separate the egg and reserve the egg white for later. Beat together the yolk and milk then add to the flour mixture. Pulse until the dough comes together. It may look very crumbly but once you remove it and form it into a ball with your hands it will stay together.Wrap the dough in plastic wrap and let it sit in the fridge for at least an hour.

Preheat the oven to 400º. While the oven is preheating, and the dough is chilling, make the filling. In a large skillet, heat olive oil over medium heat. Add the onions and potatoes and cook for 5 minutes. Add the frozen vegetables, cooking just until heated through. Season the mixture with the fresh herbs and salt and pepper to taste. Sprinkle the flour over the mixture and cook just for a minute to get rid of the raw flour taste. Pour in the wine and cook until it has fully been absorbed by the vegetables and evaporated. Add the milk, lower the heat, and simmer for another 5 minutes until mixture has thickened. Remove from heat.

Roll out the dough until it is about 1/4" thick. Place an empty ramekin upside down on the dough and trace cut around the ramekin, leaving enough space for the dough to fall over the edge, about 1/2". Divide the mixture evenly between two ramekins and drape the dough over each. Fold the edges down, then brush the dough with the egg white. Cut a slit in the top and bake for 25 minutes until golden brown!

*We had a little extra dough so I baked that too for extra crust! Definitely a good call when you get to the bottom of the ramekins!


Stephanie F. said...

I cannot wait to make this! It looks delicious, and I have been on the lookout for a good vegetarian pot pie recipe.

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