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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.

Contributor:  
Contributor:  
Nancy Edwards

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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