Rustic Veggie Pot Pie
When I first read the recipe for this Rustic Veggie Pot Pie by blogger Rebekah Hubbard I was reminded of comfort and warmth and wanted to eat it immediately. Adapted to produce 2 servings, this veggie pot pie is prepared with fresh organic ingredients and will leave you feeling completely satisfied.
1 russet potatoes
1 tablespoon extra virgin olive oil
1 + 1/2 cup water
1 Cup + 2 Tablespoons unbleached cake & pastry flour (soft)Shop this recipe
1. Preheat oven to 400°F. Chop the broccoli into florets and dice the mushrooms. Heat oil in a medium pot. Dice and add the onion, carrot, celery, and garlic and cook for about 5 minutes, until translucent. Next, dissolve the veg bouillon cube in 1 cup of boiling water to create a broth.
2. Dice and add the potatoes. Cook for 2-3 minutes, then sprinkle in 2 tablespoons of flour as you stir. Give everything a light coat of flour. Cook for another minute or two. Slowly add that broth + 1/2 cup of milk as you stir. Salt and pepper liberally.
3. Bring to simmer for about 5 minutes, until it has barely thickened. Pull off heat and stir in the chopped herbs, vinegar, broccoli and mushrooms. Pour mix into the casserole dish.
4. Mix the biscuit topping - stir together 1 cup flour, baking powder and a pinch of salt. Use a fork to cut in the butter until the flour forms little crumbs. Use your fingers to mix in 3 tablespoons of milk.