Pot Pie

I love pot pies but finding an organic veggie pot pie that my husband and I both like is next to impossible. So I came up with my own recipe and it is wonderful, or at least we think so.

Pot Pie Crust

1 ¼ cups flour

¾ cups wheat flour

½ tsp salt

2/3 cup shortening

4-5 tbs water

Mix flours and salt together. Cut in shortening until mixture resembles fine crumbs. Add just enough water to the flour to form a ball. Knead the dough until smooth. Then roll out to fill and cover the pot pie dishes.

Pot Pie Filling

2 tbs butter

2 cups potatoes (I use frozen organic shredded potatoes the kids used to make hash browns because it is easier but you can use fresh potatoes pealed and cubed)

3 cups veggies (peas, carrots, corn, beans, whatever you like fresh or frozen)

¼ cup flour

1 cup milk (room temp)

2 cups vegetable stock (room temp)

2 cloves garlic finely chopped

½ tsp thyme and sage

1 tbs parsley

1 tsp salt

¼ tsp pepper

Melt butter in a large sauce pan and sauté veggies for 5 min. Add potatoes and sprinkle veggies with flour stir for 1-2 min. Add the milk and veggie stock stirring until sauce thickens. Add the garlic and spices and continue to cook for 5 min. Roll out dough and put in dish, place veggies on crust. Put crust on top and cut slits in top. Cover and freeze or Bake at 425° for 30 min.