STYLE ME GRASIE » fashion & lifestyle blog by grasie mercedes

veggie pot pie

After being a disgusting animal over the holidays, I decided to give my body a break from meat, cheese and coffee for a few weeks. I guess you could say I was doing a vegan cleanse…more specifically the Kris Carr 21-day cleanse, except I was being a bit more flexible with the “rules.” I wanted to incorporate a ton of veggies in my daily diet and to keep from getting bored, I had to get creative. The other night, I was in the mood for “comfort food” and immediately thought…pot pie! So I went for it and the result was freaking delicious. Seriously, so delicious, I could not take it. Since I was winging the recipe, I didn’t take exact measurements but here’s what I did. If you try this recipe, let me know how it goes…I promise, it will be tasty!


Ingredients:

  • 2 frozen pie crusts – I used Marie Callendar’s and it was divine. If you’re so inclined to make a crust from scratch…I say, go for it!
  • 1 1/2 cups of frozen green peas
  • 1 1/2 cups of frozen corn
  • 1 1/2 cups of chopped tomatoes with their juices – I used canned San Marzano crushed tomatoes
  • 1 bunch of kale, chopped
  • 3 carrots, peeled and sliced
  • 6-8 brussels sprouts sliced into quarters
  • 1 medium onion, diced
  • 3 cloves of garlic, diced
  • 1 cup of vegetable stock
  • 1 tablespoon of flour
  • 1 tablespoon of olive oil

Pre-heat the oven to 400 degrees and let the crust sit at room temperature for 20 minutes to defrost (or follow whatever pie crust instructions are on the package on how to defrost). Sauteed the onions and garlic in olive oil in a large pot (big enough to fit all the veggies) over medium heat for about 3-5 minutes. Add peas, corn, carrots, tomatoes and brussels sprouts and sauteed for another 3-5 minutes. You wanted the veggies too be tender but be careful to not over cook them. Remember they will cook more in the oven. In a bowl whisk together the vegetable stock and flour. Add this to the pot of vegetables to thicken liquid. Add veggie mixture with liquid to pie shell. There may be extra veggies, be careful not to overstuff your pie.


Cover the 1st stuffed shell with the 2nd shell and seal the edges with a fork. Also pierce the top of shell with fork for ventilation. Place the pie on a cookie sheet and pop that baby in the oven. Bake until brown, about 15-20 minutes.


Enjoy it with a side salad and glass of white wine! And enjoy left overs for days. Yum!

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