Saturday, January 26, 2013

Flexitarian Pot Pie

Who doesn't love pot pie? Actually, let me rephrase that.

If you don't love pot pie we can't be friends. Sorry. One of my fondest childhood memories is using my allowance to buy those ghetto disgusting Banquet frozen pot pies. I loved them. So much so, in fact, that I would not be able to a.) wait for them to finish cooking, hence undercooked rock-like turds of carrots or b.) wait for them to cool properly, hence burning half of the tastebuds off my young tongue.  Point is, I love damn pot pie. This is a mostly guilt-free recipe and guess what? I didn't burn my tongue on it ;)

Ingredients: (filling)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. poultry seasoning blend (or just thyme to taste if you cannot procure the season blend)
1 T. dried parsley
black or white pepper to taste (I like lots)
2 cans cream of mushroom soup
1 can cream of chicken soup (sub cream of celery if you going veg, might need more poultry season.)
1 c. milk
About 2 c. chicken stock (sub vegetarian broth if veg- I like Pacific brand)
12 oz. frozen green beans
12 oz. frozen carrot/pea blend
8 oz. white/button mushrooms, sliced
5 small or 3 large russet potatoes peeled and cut into bite size chunkies
12 oz. pkg Quorn Chk'n tenders (optional, but damn do they taste like chicken!)

Enough butter or olive oil to completely saute dem mushrooms into submission

Our lovely cast.
4 c. all- purpose flour
1 1/2 c. Crisco
2 tsp. salt


Hokay. Ya gots your stuff. Boil tatos until they are slightly undercooked (they will cook more in the oven). Meanwhile,  in large pot or dutch oven, saute those mushrooms and the spices (except parsley) in the tiny bit of oil or butter until they are your bitch. Er, or at least nice and brown.

Effin' hot in here, bro.
Add the soups, slowly stirring in the broth and milk, as well as parsley. You want it to come up to a nice bubbly texture, thickened somewhat but member: it will thicken more in the oven Once bubbly, add veggies and Quorn.
SECRET TIP ALERT: I also add a tablespoon of sour cream to really give it some oomph. Potatoes should be done, immediately give em a cold water bath and set aside.
When veggies are to your tender-liking, add potatoes and turn off heat.

We're cool, thanks.

While sauce is cooling ish lets make the crust. Combine flour and salt; cut in Crisco. I love my hand cutter...
OG, bitch.

Most recipes call for cold water, but my crust turns out fine with warm so meh. Add enough whatever temp. water and mix with spoon/your claws until very pliable and playdough like.

Playdough's delicious cousin.
Get some foolio to roll it out for you (my least favorite part ugh) The Shrubs  used the floured back of a cookie sheet becauseeee.... you need to put it in a 9x13 pan! Rectangle ftw! Divide dough in half and roll out.
Deep dish. Eff yes. Thanks, Shrubs!
Pour in the filling. If there's extra just put aside to eat as a soup or over rice later! Okay top it, flute it, annndddd ta-da!
Pop this sucker into the oven at 400 for bout 40 mins (or until top is golden, I'm high altitude so don't want to F you guys up)

Waitforit.... Omg....

Too legit to quit.

Holy cow. Sweet dreams are made of this.


  1. Best potpie of my life!!!

    1. ^^^^ Shrubs has given her seal of approval! :))