17 March 2014

The vegetable pie that caught my eye

 It has been a blend of ups and downs these past few weeks. One week family filled my house with laughter and the next week a shadow of sadness passed through it. The uncertainty of life is perhaps the only certain part of life. But through elation or devastation, it is the comfort of love that is appreciated. And when I think of that important ingredient of life, I think of food that represents it, the vegetable potpie. This hardy flavored favorite  is filled with oodles of heart healthy vegetables. The crust can be homemade or store bought ( look for organic). The rue filling could be homemade or use a can of cream of mushroom soup. It is up to you. The secret to an eye appealing finished pie though is brushing it with a beaten egg.

PS. You can also add chicken or turkey to this potpie but if you do, layer it on top of the vegetables then add your top crust.

Prepare two pie crusts
Preheat oven to 375 degrees

Use whatever vegetables you have  on hand but I used:
Saute in a small amount of oil until mushroom, celery and onion are soft: The potato and carrots will finish cooking in oven.
3 carrots diced
1 celery stalk diced
1 onion diced
1 cup of sliced mushrooms
1 small potato diced ( optional)

Add and cook until greens are softened:
1/2 cup frozen corn ( fresh if in season)
1/2 cup frozen peas ( use fresh if in season)
1 handful of fresh spinach or Swiss chard ( I used both)

1/4 cup butter
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
11/4 cup milk

1. Melt butter in saucepan
2. Blend in flour salt and pepper
3. cook over low heat stirring until mixture is smooth
4. remove from heat and stir in milk
5. heat milk mixture until it boils, stirring constantly for one minute

Pour rue into the vegetable mix and blend gently. Add mixture to pie crust. Top with another crust and brush top with one beaten egg. Then using a sharp knife cut slits into top for steam to release. Cook for 40 to 45 minutes until pastry is browned and filling is bubbly.

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