Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 9-inch unbaked pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add broccoli florets and cook for an additional 3 minutes.
4. Sprinkle flour over the vegetables and stir to combine.
5. Slowly add vegetable broth and milk, stirring constantly until the mixture thickens.
6. Add cheese, salt, pepper, and parsley and stir until cheese is melted.
7. Remove from heat and pour mixture into a 9-inch pie plate.
8. Place one of the pie crusts over the top of the pie plate and press down around the edges to seal.
9. Cut several slits in the top of the crust to allow steam to escape.
10. Bake for 30 minutes or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 320
Fat: 17g
Carbohydrates: 24g
Protein: 13g
Substitutions for Ingredients
- Olive oil can be substituted with butter or coconut oil.
- Vegetable broth can be substituted with chicken broth.
- Milk can be substituted with almond milk or soy milk.
- Sharp cheddar cheese can be substituted with mozzarella or Monterey Jack cheese.
Variations:
- Add cooked chicken or turkey to the filling for a heartier pot pie.
- Use a combination of vegetables such as carrots, peas, and mushrooms.
- Use a combination of cheeses such as cheddar, mozzarella, and Parmesan.
Tips and Tricks:
- To ensure a flaky crust, use cold butter or shortening when making the crust.
- To prevent the crust from becoming soggy, brush the top of the crust with an egg wash before baking.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 15 minutes or until heated through.
Presentation Ideas:
Serve with a side of steamed vegetables or a green salad.
Garnishes:
Garnish with freshly chopped parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.
Suggested Side Dishes:
- Roasted potatoes
- Sauteed green beans
- Mashed potatoes
Troubleshooting Advice:
- If the crust is getting too brown, cover with aluminum foil and continue baking.
- If the filling is too thick, add a little more broth or milk to thin it out.
Food Safety Advice:
Refrigerate leftovers within 2 hours of baking.
Food History:
Pot pies have been around for centuries and are believed to have originated in England.
Flavor Profiles:
This dish has a savory, cheesy flavor with a hint of garlic.
Serving Suggestions:
Serve with a side of steamed vegetables or a green salad.
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Taste: Creamy, Cheesy, Savory, Comforting