My first post: Making Pot Pie

• Hi! I can't seem to figure out how to get my main page quite how I want it, please bare with me, I will be working on it as I go. I just don't want to wait any longer to start my blog... I will have to figure it out later when I have one of my computer nerd friends over here to help me.
  
• I've been dying to try out my re-do for this recipe. I don't always have enough time to cook something that takes 1 1/2 hours, which is unfortunate, but makes us all appreciate it a little more when I do! The original recipe called for different veggies and just to use water not veggie broth, buttermilk and other things I never cook with. When I cook and keep a recipe I like it to be very versatile. Anyone can try it hopefully with what you have all ready in your fridge. Don't be afraid to switch things up a bit.
  
• A few tips along that line:
  
• Root veggies are usually interchangeable; carrots, potatoes, parsnips, yams, sweet potatoes, beets(watch out though everything will turn pink or red!) etc..
• Margarine can always be substituted for butter, although some people will disagree with this, if you are vegan and have been for a while you no longer need the butter sensation(hard to believe, but true). After that, cutting out margarine, I know that the next move(health-wise) is to cut out hydrogenated fats(like almost all margarine). This recipe could technically be made with olive oil in the biscuits instead of butter, with a little experimenting. (My diet has reverted slightly since moving to Wisconsin 5 years ago, I was practically vegan and now eat cheese and butter probably more than I should, what can I say, I live in WI now..the great excuse)(still no cow milk or eggs for me though!)
• I like to use organic corn and peas that have been frozen(they have a nice fresh taste if not over-cooked) as opposed to squishy canned veggie flavor, but I'm sure it would work if that's all you have. I think part of the reason a lot of kids(and adults too!) don't like veggies is because of bad experiences eating over-cooked veggies, like frozen spinach-yuk!! I do love fresh spinach though!!
• You can use any kind of broth, I use vegetarian bouillon cubes reconstituted in water. I stock up on them when they are on sale at our local co-op. They are sort of like cheating to me but sure speed up a meal and make it tastier(as opposed to cooking your own broth all day long!). Instead of broth I do like to use leftover soup in recipes, if it's too thick just water it down a little. You can ALWAYS use water instead but may then want to add more seasonings...
• Enough with the tips all ready, here's the recipe:
• Easy Veggie Pot Pie
  
• Serves 6
  
• Ingredients: 1-2 Tbsp Oil(I used Olive, any will do)
• 2 cups chopped onion(or 1 large onion)
• 1-3 cloves garlic(more if you want your pie to have a garlic theme),sliced
• yam(1 large), cubed
  
• potatoes(2 large, any variety, wash but leave the peel if no bad spots),cubed
• carrots(3 large), sliced
  
• So that's 6-8 cups total root veggies, can be more or less of any!
• 3 cups veggie broth
• 3 Tbsp cornstarch dissolved in 1/2 cup water
• 1 cup frozen peas
• 1 cup frozen corn
• 1 Tbsp Tamari(or soy sauce) optional
• 1 tsp salt, or to taste
• For the biscuit topping(mmmmm...)
• 2 heaping cups unbleached white flour
• Yes it is important to use(and always buy) unbleached flour, why? because it's not good to eat bleach!
• 1 tsp salt
• 1 Tbsp baking powder(don't forget this or your biscuits won't rise!)
• 1/2 tsp baking soda
• 6 Tbsp melted butter(or margarine)
• 1 cup soymilk(plain)(rice, almond, or hemp milk would work too)
• 1 tsp dried dill(or 2 Tbsp fresh chopped dill)
• That's it for ingredients, like I said, don't hesitate to try variations with what you have. I think any thick leftover soup would be transformed if poured in a pan, a few days later, and had this biscuit topping added to it and baked... Just an idea!
• Ok so put the 1-2 Tbsp oil in a soup pot on med heat. Add the onion and garlic. Cook for 10 minutes stirring occasionally.
  
• Add yams, potatoes, carrots and the veggie broth. Bring to a boil, reduce heat again, simmer until veggies are just tender, 15-20 minutes.
• Add cornstarch/water mixture. Stir constantly for a couple of minutes.
• When mixture starts to thicken mix in; peas, corn, tamari and salt(if needed).
• Pour into lightly oiled 13x9 inch baking dish(I used a glass one).
• Set aside
• Now preheat your oven to 400 degrees
• Mix dry biscuit ingredients in a bowl; flour, salt, baking powder and baking soda
• Melt butter in a small pan, turn off heat, add soy milk and stir well
• Mix butter/milk in with dry bowl ingredients with a wooden spoon stirring as little as possible(if you stir too much your biscuit topping won't be as fluffy)
• Drop by heaping spoonfuls(this part would be fun for a kid to do)
  onto veggie mix in baking pan, covering as much as possible
• Bake 25-30 minutes or until you can insert a knife and it comes out with no biscuit topping on it. Top should be lightly browned!
• Serve immediately!!
• I wanted to take a picture of my pie before cutting it but I forgot as everyone was starving and sat down with heaping bowlfuls immediately. That was when I remembered. After the first few bites were gone and believe me no one wanted to wait then either for my picture. It was so good everyone wanted to keep on eating!
• This is not my usual pot pie recipe but is a much easier version(long version will be added on a less busier day!) which I can see now being added to my regular recipes! This was so delicious and a meal in itself! Totally satisfies that comfort food craving!
• I would love to hear if anyone tries this recipe and any comments or questions anyone may have!
• ENJOY!!