Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 Does anyone have a recipe for this? I used to eat the frozen ones all the time and would like to try a veg. healthy version. I do miss those, OK I admitted it. :-> Chelsea Groups are talking. We & acute;re listening. Check out the handy changes to Groups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 Chelsea, were you watching that show on the Food Network about Comfort Foods last night? I was watching it and wondering if there's a good veggie version of the pot pie. I never had pot pies as a child, but I can see the appeal! Sharon chelsea wrote: > Does anyone have a recipe for this? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 I have one that probably can be adapted: 8 SERVINGS OVO-LACTO This dish was served by Design Cuisine to guests at President Clinton's Inauguration Day luncheon in 1997. The crisp grated potato crust filled with a bounty of winter vegetables and topped with cheddar cheese makes a winning presentation. Serve with a tossed salad and rolls. CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie plate and set aside. Place grated potatoes in strainer and drain well, pressing with a spoon to remove all moisture. In medium bowl, mix potatoes, grated onion, salt and egg. Press mixture into prepared pie plate, pushing potatoes up sides of pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire rack and let cool. Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga, mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are too big, cut into bite-size pieces. But don't cut them too small because they will shrink in cooking.) Cover and cook over low heat for 15 minutes, stirring occasionally. Sprinkle half of cheddar cheese over pie crust. Top with vegetables and remaining cheese. In small bowl, beat milk and eggs together, then pour over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to 40 minutes. Cut into wedges and serve warm. PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.; 103MG CHOL.; 21 7MG SOD.; 3G FIBER. ---- chelsea 08/01/06 12:38:54 vegetarian pot pie request Does anyone have a recipe for this? I used to eat the frozen ones all the time and would like to try a veg. healthy version. I do miss those, OK I admitted it. :-> Chelsea Groups are talking. We & acute;re listening. Check out the handy changes to . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 Now, this looks delicious!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sue Tuesday, August 01, 2006 2:20 PM Re: vegetarian pot pie request I have one that probably can be adapted: 8 SERVINGS OVO-LACTO This dish was served by Design Cuisine to guests at President Clinton's Inauguration Day luncheon in 1997. The crisp grated potato crust filled with a bounty of winter vegetables and topped with cheddar cheese makes a winning presentation. Serve with a tossed salad and rolls. CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie plate and set aside. Place grated potatoes in strainer and drain well, pressing with a spoon to remove all moisture. In medium bowl, mix potatoes, grated onion, salt and egg. Press mixture into prepared pie plate, pushing potatoes up sides of pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire rack and let cool. Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga, mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are too big, cut into bite-size pieces. But don't cut them too small because they will shrink in cooking.) Cover and cook over low heat for 15 minutes, stirring occasionally. Sprinkle half of cheddar cheese over pie crust. Top with vegetables and remaining cheese. In small bowl, beat milk and eggs together, then pour over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to 40 minutes. Cut into wedges and serve warm. PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.; 103MG CHOL.; 21 7MG SOD.; 3G FIBER. ---- chelsea 08/01/06 12:38:54 vegetarian pot pie request Does anyone have a recipe for this? I used to eat the frozen ones all the time and would like to try a veg. healthy version. I do miss those, OK I admitted it. :-> Chelsea Groups are talking. We & acute;re listening. Check out the handy changes to . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 Unfortunately, I don't really follow recipies, and I rarely measure anything. But I make pot pie often. I use an 8 inch square baking pan, add to it a small bag of frozen " stew vegetables " . Then I take a can (no reason you couldn't use fresh or frozen, I don't guess) of diced potatoes and a can of vegetable broth, and blend in blender; Use only enough potatoes to make the broth a gravy like consistancy; put the rest into to pan with the other veggies. Pour the " gravy " over the veggies. I top mine with pancake batter, but there is no reason you couldn't use pie crust, if you wanted to. I just find the pancake batter to be easier, and just as tasty; especially if you use broth for the liquid. You don't need much, maybe a cup or so of batter (if you use a box mix, you may need to half the instructions on the box) Bake at about 375 until browned (maybe 30 minutes?) Thia On 8/1/06, Sharon Zakhour wrote: > > <snip> wondering if there's a good > veggie version of the pot pie. I never had pot pies as a child, but I > can see the appeal! > > chelsea wrote: > > Does anyone have a recipe for this? > > > -- == " Life can be lived more fully if people simply quit pretending to be who they were told to be, and be who they really are… " -- Doug Firebaugh === Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 seeing that the potato is my favorite veggie in the world....I really liked the potato pie crust. Haven't tried it yet, but can a dish fit for the President be all bad? BK-----VEGGIE VIXEN ---- Marilyn Daub 08/01/06 14:44:41 Re: vegetarian pot pie request Now, this looks delicious!! Marilyn Daub mcdaub Vanceburg, KY My Cats Knead Me!! - Sue Tuesday, August 01, 2006 2:20 PM Re: vegetarian pot pie request I have one that probably can be adapted: 8 SERVINGS OVO-LACTO This dish was served by Design Cuisine to guests at President Clinton's Inauguration Day luncheon in 1997. The crisp grated potato crust filled with a bounty of winter vegetables and topped with cheddar cheese makes a winning presentation. Serve with a tossed salad and rolls. CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie plate and set aside. Place grated potatoes in strainer and drain well, pressing with a spoon to remove all moisture. In medium bowl, mix potatoes, grated onion, salt and egg. Press mixture into prepared pie plate, pushing potatoes up sides of pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire rack and let cool. Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga, mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are too big, cut into bite-size pieces. But don't cut them too small because they will shrink in cooking.) Cover and cook over low heat for 15 minutes, stirring occasionally. Sprinkle half of cheddar cheese over pie crust. Top with vegetables and remaining cheese. In small bowl, beat milk and eggs together, then pour over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to 40 minutes. Cut into wedges and serve warm. PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.; 103MG CHOL.; 21 7MG SOD.; 3G FIBER. ---- chelsea 08/01/06 12:38:54 vegetarian pot pie request Does anyone have a recipe for this? I used to eat the frozen ones all the time and would like to try a veg. healthy version. I do miss those, OK I admitted it. :-> Chelsea Groups are talking. We & acute;re listening. Check out the handy changes to . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 This does sound delish! But it's more of an " open-faced " pot pie, right? I wonder if you cover the top with shredded potato - could you get more of a traditional pot pie crust? Sharon Sue wrote: > seeing that the potato is my favorite veggie in the world....I really liked > the potato pie crust. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 I think you are right, Sharon. It looks like it is open faced. But, the cheese makes the top crust. I haven't tried it....but I think I might have to now. <g> BK-----VEGGIE VIXEN ---- Sharon Zakhour 08/01/06 18:02:41 Re: vegetarian pot pie request This does sound delish! But it's more of an " open-faced " pot pie, right? I wonder if you cover the top with shredded potato - could you get more of a traditional pot pie crust? Sharon Sue wrote: > seeing that the potato is my favorite veggie in the world....I really liked > the potato pie crust. > Quote Link to comment Share on other sites More sharing options...
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