Chickless Pot Pie (Trisha Yearwood) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with[ peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.] Ingredients:
1 cup thinly sliced carrots |
1 cup frozen green peas |
1 cup small diced potatoes |
1/2 cup thinly sliced celery |
1/3 cup finely chopped onion |
1/2 cup butter substitute, such as earth balance |
1/3 cup unbleached, all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon celery seed |
1/4 teaspoon garlic powder |
1 3/4 cups vegetable broth |
2/3 cup almond milk |
two 9-inch unbaked pie crusts, lard free |
Directions:
1. Preheat the oven to 425degrees F. Line a jelly-roll pan or baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning.
2. In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
3. In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
4. Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving.
5. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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