Veggie Pot Pie



Pot pie cooking




Pot pie cooling




Pot pie and steak (husband's)

It's funny but one of my favorite fall dishes is something I associate with my grandma but never remember her making. Her recipe for Turkey Pot Pie actually came from one of her good friends down the street but my sister and I somehow adopted it made it our own. We did so by replacing the turkey with potatoes and mushrooms (yeah, we're vegetarians) and adding sage or thyme to the dough and filling. The result is a hot and hearty, savory selection of vegetables cradled in a pillowy crust and blanketed in cheddar. The combination is hard to resist!

Veggie Pot Pie
Filling
1 large carrot, chopped
2 ribs celery, chopped
1 small onion, chopped
1 medium red potato, chopped
1 c. fresh mushrooms, chopped
1 can mushroom soup
1/2 t. sage (or thyme)
Crust
1/4 c. butter, melted
1 c. flour
1/2 t. salt
1 t. baking powder
1 egg
1 c. sour cream
1/2 t. sage (or thyme)
1 c. grated cheddar cheese

Preheat oven to 400.

Filling: In a large skillet, sauté all vegetables except mushrooms until tender. Remove from heat. Add soup, mushrooms, and herbs. Mix well.

Crust: Mix egg, butter, and sour cream until smooth. Add remaining ingredients except cheese. Blend well. Spoon crust into pie plate and smooth dough up the sides. Add hot filling. Place in oven for 15 minutes. Top with cheese. Bake another 10-15 minutes until cheese is melted and crust is light brown.

Believe it or not, we used to serve this with garlic-cheddar biscuits. (Mix up a batch of biscuits, add 1/4 c. grated cheddar and bake as usual. Directly out of the oven, brush biscuits with a mixture of 1/4 c. melted butter and 1/4 t. garlic powder. Serve hot. Yum!)

What are your favorite fall dishes? Where did they come from?