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.

Recipe by: Rebekah Hubbard, www.pdxfoodlove.com
Serves: Serves 2
Prep Time: Quick & Easy


1/2 cup broccoli

4 ounces cremini mushrooms

1 Small yellow onions

1 garden veggie bouillon cubes

1 russet potatoes

1/2 cup whole milk carton

3 tablespoons whole milk carton

1 tablespoon chives

2 tablespoons unsalted cultured butter

1 1/2 teaspoon red wine vinegar, raw unpasteurized

1 carrots, loose

1 Stalk celery

1 Clove garlic

1 tablespoon extra virgin olive oil

1 + 1/2 cup water

1 Cup + 2 Tablespoons unbleached cake & pastry flour (soft)

1 tablespoon parsley

1 teaspoon baking powder

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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.