I stuck to my normal pot pie recipe: frozen premade crust, Amy’s Semi-Condensed Cream of Mushroom, and fresh bread crumb topping with oregano. The majority of the filling were trumpet mushrooms fresh from the farmers market. These are my favorite mushrooms and were perfect for this kind of dish.
- trumpet mushrooms, 1/2 pound chopped
- celery, 1 stalk chopped
- carrot, 1 stick chopped
- garlic, 2 cloves chopped
- onion, chopped
- frozen peas
- frozen carrots
- red potatoes, 2 boiled and chopped
- parmesan cheese
- can of Amy’s Semi-Condensed Cream of Mushroom
- veggie bouillon, 1 t
- spike seasoning
- fresh oregano
- spelt flour
- olive oil
- almond milk, unsweetend 1/4-1/2 c (depending on how many veggies you add/how thick the sauce is)
- frozen pie shell
- fresh bread, I used some of a french boule
- fresh oregano
1. Boil red potatoes whole. Cool and chop into small cubes.
2. Sauté garlic and onion in olive oil. Add carrot, celery, peas, corn, potatoes, and mushrooms. Once the frozen peas and carrots have defrosted add the seasonings; thyme, savory, s&p, spike, and fresh oregano. As usual I don’t measure I just add until I’m happy with the smell… I do add more savory than thyme.
3. Once the veggies are about tender add the can of soup, veggie bouillon, parmesan, almond milk, and flour. Keep on low heat.
4. Crust: food process fresh bread. I leave it somewhat chunky. Melt butter with fresh oregano. Once melted mix with bread crumbs.
5. Assemble: fill pie shell with filling. I then sprinkled it with more parmesan cheese. Carefully press the bread crumbs into the filling forming a thin and even layer.
6. Bake at 350º for 30-45 minutes until crust is golden and filling is bubbling on edges.
* The end result was fantastic. I normally use some sort of dairy instead of almond milk and I prefer the almond milk. The meal sat light in my stomach and I definitely ate a large portion!