Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 8 ounces of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 cup of vegetable broth
- 1/2 cup of milk
- 2 cups of frozen spinach, thawed and drained
- 1/2 cup of frozen corn, thawed
- 1/2 cup of frozen peas, thawed
- 2 9-inch pie crusts
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- Large skillet
- Medium bowl
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and mushrooms and cook until softened, about 5 minutes.
4. Add garlic, flour, thyme, salt, and pepper and cook for 1 minute.
5. Add vegetable broth and milk and stir until thickened, about 5 minutes.
6. Remove from heat and stir in spinach, corn, and peas.
7. Place one pie crust in the bottom of a 9-inch pie dish.
8. Pour the vegetable mixture into the dish and spread evenly.
9. Place the second pie crust on top and crimp the edges to seal.
10. Brush the top of the crust with the beaten egg.
11. 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: 233
Fat: 11.6g
Carbohydrates: 25.3g
Protein: 6.3g
Substitutions for Ingredients
- Olive oil can be substituted with canola oil.
- Milk can be substituted with almond milk or coconut milk.
- Frozen spinach can be substituted with fresh spinach.
- Frozen corn can be substituted with fresh corn.
- Frozen peas can be substituted with fresh peas.
Variations:
- Add cooked chicken or turkey for a heartier dish.
- Add other vegetables such as carrots, celery, or bell peppers.
- Substitute the pie crusts with puff pastry for a flaky crust.
Tips and Tricks:
- Make sure to drain the spinach and other vegetables before adding them to the mixture.
- For a crispier crust, brush the top of the crust with melted butter instead of the beaten egg.
Storage Instructions:
The pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pot pie can be reheated in the oven at 350°F for 15 minutes, or until heated through.
Presentation Ideas:
- Serve the pot pie with a side salad.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme
- Shredded cheese
- Chopped scallions
Pairings:
- A crisp white wine
- A light red wine
- An IPA beer
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Sauteed greens
Troubleshooting Advice:
- If the crust is browning too quickly, cover the top with foil and continue baking.
Food Safety Advice:
- Make sure to cook the pot pie until the internal temperature reaches 165°F.
Food History:
Pot pies have been around since the Middle Ages and were originally made with a variety of meats, vegetables, and spices.
Flavor Profiles:
The pot pie is savory and comforting with a hint of garlic and thyme.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Top with a sprinkle of shredded cheese.
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