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Vegetable Pot     Pie

1/4-1/2 Cup white wine or vegetable stock
1 Cup chopped onion
1 Cup thinly sliced celery
1 Cup diced red bell pepper
2/3 Cup thinly sliced carrots
2/3 Cup sliced frozen green beans
1/3 Cup frozen peas
1/3 Cup whole wheat flour
1 Cup skim milk or soy milk
2 Cup vegetable stock
2 Tbsp. chopped fresh parsley
1 tsp. salt or low sodium-soy sauce
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. fresh ground pepper
1/4 tsp. cayenne pepper

Biscuit Crust:
1 3/4 Cup unbleached or whole wheat pastry flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. butter or margarine
3/4 Cup buttermilk or soymilk
2 tsp. honey (or rice or maple)

1. Coat an 8-inch casserole dish with vegetable cooking spray.
Preheat oven to 400 degrees.

2. In heavy saucepan, heat wine or stock over med.-high heat.
Add onion and cook, stirring often until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
If mixture begins to dry out, add 1/4 c. more wine of vegetable stock.
Cook, stirring often, 3 minutes. Reduce to low. Sprinkle flour
over vegetable mixture. Cook, stirring constantly, 2 minutes.

3. In a glass measuring cup, combine milk or soymilk
and 2 cups of vegetable stock. Slowly add to vegetable mixture
while whisking constantly. Sauce will start to thicken.
Add parsely, salt or soy sauce, thyme, sage, pepper and cayenne.
Cook stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.

Biscuit topping:
In a large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter or margarine into flour
until mixture resembles coarse meal. In measuring cup,
combine buttermilk or soymilk
and honey. Add liquid to flour mixture, stirring with a fork
to form a stiff dough. Add more buttermilk or soymilk
if dough is too dry. Knead lightly in bowl, 3-5 minutes,
until dough is no longer sticky.
Turn dough out onto a lightly floured surface.
Roll out into shape to cover casserole dish or cut into wedges.
Lay biscuit topping lightly over filling.
Bake until crust is golden brown and filling is bubbling.
20-30 minutes.

Makes 6 servings

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This site created by: Michael McKennedy
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Last Update: 03/10/2000