Nov 18 2007
Vegetable Pot Pie – recipie
Ok, so I’m back. I’m still exhausted, but I can finally think again.
Right before I left Germany to fly to the US I made some vegetable pot pie. I basically needed a way to use up some extra pie crust that I had and didn’t want to freeze.
I was skeptical since meat always adds a good flavor to certain recipes, this being one of them. But, instead of using meat, I used some chicken bullion paste, which could be substituted for vegetarian chicken-flavored bullion to be made vegetarian.
Ingredients:
1 Recipe of Pie Crust
300 grams Whipping Cream
1 teaspoon of Chicken bullion paste (chicken bullion mixed a few drops of water)
4 Cups of frozen Mixed Vegetables
to taste: Salt and Pepper
1/4 teaspoon Oregano
1/2 Cup of Flour
Directions:
In a pot, mix together the cream and flour until no lumps are left. Turn the heat to medium-high and add the chicken bullion paste, salt, pepper, and oregano and stir often until the mixture thickens.
Place 1 cup of frozen vegetables into 4 mini casserole dishes (ramekins?) and top each with cream mixture. Cover each ramekin with pie crust. Bake in the oven for 20-30 minutes or until the vegetables are heated through (test by inserting a knife in the center of the pie and pulling it out. If the knife is hot, it’s done, if it’s cold, the vegetables are still frozen).
Serves 4.
Did I forget something? It’s not even 9pm and I’m so tired. So, if you guys see some crazy mistake, please let me know!
