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Veggie Pot Pie Recipe

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This recipe for Veggie Pot Pie, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Edwards


2 tsp olive oil
1 c each chopped onion, and chopped red bell pepper
2 tsp minced garlic
2 1/2 c veggie broth
2 c peeled, cubed potatoes
1 c sliced carrots
1 1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp each salt and pepper
1 c sliced asparagus pieces or green beans
1/2 c frozen peas, thawed
3 tbsp flour
1/4 c fresh parsley, chopped

Pumpkin Biscuit Crust:
1 c all purpose flour
1/2 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp frozen butter
3/4 c mashed pure pumpkin
2/3 c buttermilk

Heat olive oil in a large pot over medium heat. Add onions, red pepper and garlic. Cook and stir over medium heat until vegetables begin to soften, about 5 minutes
Add 2 cups of broth, potatoes, carrots, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 12 minutes, until potatoes are almost tender. Stir in asparagus and peas. Cook for 3 more minutes.
In a small bowl, mix flour with remaining 1/2 c vegetable broth until smooth. Add to vegetable mixture. cook until bubbly and thickened. Stir in parsley. Transfer mixture to a 2 quart casserole dish. Set aside.
Preheat oven to 425. In a large bowl combine both flours, baking powder, baking soda and salt. Grate frozen butter directly into bowl with flour and mix using a fork until butter is evenly distributed. In a separate bowl, whisk together pumpkin and buttermilk, then add to flour mixture. Stir until a small ball forms. Transfer dough to a lightly floured surface and roll or pat to fit top of casserole. Place dough over vegetable mixture. Bake for 20 minutes until crust is puffed up and golden brown.

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