(I call it Oh My Veggie Pot Pie because that is what I said when I took my first bite! Oh My!)
Piled-high Veggie Potpie
(Don't be intimidated by the fairly long list of ingredients- it's really quite easy, and because it's so hearty and full of veggies, you don't need to make much else to go with it!)
1 cup each chopped onions and chopped red bell pepper (I've used celery instead)
2 cloves garlic, minced (more is good, too)
2 1/2 cups veggie or chicken broth (I use homemade chicken broth)
2 cups peeled, cubed potatoes (I don't peel mine, just wash them well)
1 cup sliced carrots
1 1/2 tsp dried rosemary (I've also used Italian herb mix- oregano, basil, rosemary)
1/2 tsp. dried thyme
1/2 tsp. salt and pepper
1 cup sliced asparagus pieces or sliced green beans
1/2 cup frozen green peas, thawed (frozen corn works also)
3 Tbsp flour (any kind is fine)
1/4 cup chopped, fresh parsley
However much cooked chicken you have- it can be 1/2 cup or several cups- both taste fine, and it's still a filling meal either way!
1 1/2 cups flour (again, whatever you usually use- I use spelt)
1 Tbsp baking powder
1/2 tsp. salt
3 Tbsp butter, softened
3/4 cup cooked mashed sweet potatoes (very easy- I take a large one and peel it, and toss it in a small pot with boiling water before I start making the filling- once it's done, I drain the water, leave it in the pot and use a fork to quickly mash it)
3/4 cup milk, plus extra for brushing top of crust (oops, I usually forget to brush the crust)
1) Add some butter to a med. sized pot. Saute onions, pepper (or celery) and garlic, until softened.
2) Add 2 cups of the broth (save 1/2 cup for later), potatoes, carrots, and seasonings. Bring to a boil, reduce heat to low. Cover and simmer for 12 minutes. Stir in asparagus and peas. Cook 3 more minutes.
3) In a small bowl, mix 3 Tbsp flour with remaining 1/2 cup of broth until smooth. Add to mixture, and cook until bubbly and thickened. Stir in parsley. Transfer to a casserole dish.
4) During the 12 minutes (see #2), I make my crust. In a large bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sweet potato mash and milk together, then add to flour mixture. Stir until a soft ball forms. Personally, I find it a bit too gooey to roll out (although that's what the recipe says to do), so I just form it with my hands and lay it in pieces on top of the casserole. You could also add a bit more flour to make it easier to roll out. Brush with milk.
Bake for 20 minutes (I baked it at 350), until crust is golden and somewhat puffed up.