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Gloria’s Organic Veggie Pot Pie
- Prep time
- 55 to 65
- Total Time
- 2 hours
- Servings
- 12
This hearty pie comes from Organic Valley farmer Gloria Varney of Androscoggin County, Maine. Gloria’s meals need to be hearty because she and husband Gregg have five children who all help with farm chores. The kids, age 9 to 20, do everything from washing eggs and feeding rabbits, to managing 25 calves and assorted pigs, goats, sheep and horses.
Gloria’ pot pies are filled with homegrown organic vegetables and enriched with Organic Valley butter and milk. Her recipe makes enough filling for two round pies or one 9-by-12-inch baking dish. Gloria notes: “I always serve this pie with either a cranberry sauce, or our favorite, cranberry sage chutney, which we make and sell at our farm.”
Ingredients
- 1 medium-sized onion
- 2 large portabello mushrooms or 12 small crimini mushrooms
- head of garlic (6 to 8 cloves)
- Organic Valley Butter, for sautéing (or olive oil, or a combination)
- 1⁄4 cup tamari or low-sodium soy sauce
- 8 medium new potatoes ((1 1/2 to 2 pounds total))
- 4 medium to large carrots
- 1 medium zucchini
- 1 medium summer squash
- 3 tablespoons Organic Valley Butter
- 1⁄3 cup flour
- 1⁄4 teaspoon black pepper
- 2 1⁄2 cups Organic Valley Whole Milk
- Pie dough*
Directions
1. Finely chop the onions, mushrooms, and garlic. Sauté them in the butter or olive oil.
2. While the onion mixture is sautéing, wash and cube the potatoes and carrots; set them aside. Wash and cube the zucchini and summer squash.
3. When the onions are translucent, add the tamari and stir for a minute until well incorporated.
4. Add the potatoes and carrots; cover with water. Simmer until they are beginning to get tender. Add the zucchini and summer squash. Simmer until all the veggies are almost done, but not too tender.
5. While the vegetables are cooking, heat the oven to 375 degrees. Also, make a roux: Melt the 3 tablespoons of butter in a medium-size saucepan over medium flame. Add the flour and pepper and stir with a wooden spoon until the flour forms a ball. Immediately add the milk and stir constantly with a whisk until the roux thickens.
6. When the vegetables are ready, add the roux and continue to cook for 5 minutes or so until the entire mixture thickens. Turn off heat.
7. Roll out the dough to make 2 round pies or 1 large rectangular pie. They can be double-crusted or just have a crust on top. Fill the pie(s) and make some slits on the top of the crust.
8. Bake until the pie(s) begins to bubble and the crust has a nice golden color, 35 to 45 minutes or longer, depending on your oven.
Notes
*The amount of dough depends on what type of pie you choose: You can make traditional pot pies, with bottom and top crusts, or with just filling on the bottom and a crust on top.
Comments
Thanks! Can't wait to get into hearty fall recipes!
Here's the response from Terese, who tested Gloria's recipe: "Two percent or skim milk will work fine and definitely won't ruin the recipe--it won't have the more creamy satisfaction of whole milk, that's all. And some people want/need the nutrients of whole milk. But the recipe will still be a good one! As for using amino acids--and I'm assuming that your mean a nonfermented soy sauce here, I confess I haven't used that yet. But I suspect it would be just fine."
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