I’ve had this idea brewing for a little while… a pot pie that I could eat (given my dietary predilections). Well, okay, I’ve been thinking about pot pie generally for a VERY long time. When I was in high school my Mom would occasionally offer up a Mrs. Budd’s pot pie from the grocery store. High times indeed. I have long been smitten with the pot pie. I was reminded by my husband that while pregnant with the twins pot pie was one of a very few foods I actually made him go procure for me at strange times (pineapple and watermelon were some of the others). Even now that I don’t eat a lot of what goes into most pot pies, I can still be brought to a slow drool (attractive, right?) with a picture of a pot pie (as a good friend in Boston who can attest to – she unknowingly tortured me with a photo from Harrow’s Chicken Pies, but I digress).
The lovely thing about being somewhat obsessive about pot pies is that a passable pie crust is not nearly as hard as everyone would have you believe, and let’s face it, the crust is really a good part of what awesome pot pie is all about. So yesterday I decided to throw Ms. Picky Pants a bone and construct the perfect pot pie for my daughter with the delicate palate – pre-appproved foods only in this baby. A quick look around the fridge provided the ingredients list (the benefits of cooking extra felt once again). So here it is, my leftovers pot pie!
2/3 c shredded cheese (I used this moxerella, but your fave will do just fine)
one easy vegan savory pie crust*
Preheat oven to 350. Prepare pie crust (recipe below). Oil pie dish, or smaller oven safe containers (little people like little foods – it’s a fact). Place lentil casserole in dish to about 1/2 of the way full. Top with layer of peas. Top with sprinkling of cheez. Roll out pieces of pie crust until about 1/8th of an inch thick (no I didn’t measure and neither should you for pity’s sake). Pinch edges of crust into dish. Brush top with a little olive oil if your crust looks dry. Bake on middle rack for around 40 minutes or until some filling is bubbling up and the crust has browned slightly. We served ours with a salad that included the first lettuce harvest of the year. Delish, and darned if that little girl didn’t eat almost as much as I did!
* Easy Vegan Savory Pie Crust adapted from Little House in the Suburbs’ Perfect Pie Crust
2 1/4 c whole wheat pastry flour – spoon measured (not scooped directly out of bag or container)
1 t salt
1/2 c olive oil
1/4 c alt milk (I used unsweetened coconut)
Place flour and salt into a mixing bowl and stir to combine. Measure out olive oil and milk (use the same container, but don’t mix them). Pour the liquid into the dry and stir to combine. I usually ditch the spoon and work with my hands once the flour is mostly incorporated. Knead a little to be sure flour is absorbed. Roll out dough as per the containers you’re using, rolling in a pattern so that you’re not just rolling in one direction. I go top to bottom, left to right, diagonal, diagonal until it’s the thickness I want. Easy Peasy.
So what’s this palooza business? You might be wondering? Here’s what I’m thinking. I did mine with lentil rice casserole, but maybe you don’t have that in your fridge. Maybe you have other leftovers, so I thought I’d suggest a few other combinations for a bit of a pot pie extravaganza – or for those of us of a particular generation – a pot pie palooza.
Inspiring post Lil Sis!! We Pot Pie Lovers know — it’s all about the crust, right? You’ve got me thinking about savory dinner pies and I’ll let you know what I come up with! I have an idea that has to do with Greek Salad of all things.
You’ve tapped into my Pot Pie love! Why did I never think of using leftovers this way?! Pop a crust on there and yum. (I used to love Stouffer’s Chicken Pot Pie, btw. Always burned the roof of my mouth on it, too…)
Oh, these recipes sound soooo good! I will bet it’s a lot less fat and calories than my old standard Marie Callendar’s in the grocery freezer box. Certainly fewer chemicals! I will have to make several and freeze some for a rainy day! Thank you for sharing!
I just made a vegan pot pie too! I’ll post the recipe soon 🙂 Also I wanted to let you know that I nominated you for a Liebster Blog Award 🙂 http://thevegankat.com/?p=2173&preview=true
Thanks for the pin! And for stopping by! I got those mini loaf pans at Michael’s for holiday baking and they have been so useful. My daughter likes little food, so if I can miniaturize, I do. 🙂
What a party last week on Friday Flash Blog! Thanks for joining us. I hope you’ve visited some of the other community members and you’re having a splendid week.
Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
Miz Helen
YUM!!! I’m going to have to try your recipe since I just recently went vegetarian.
Thanks for sharing at Tuesdays with a Twist at Back to the Basics. Hope to see you again tomorrow!
Thanks Lisa! My little girl flips for small food and anything that comes as an individual serving, so I thought the loaf pans would work better than one big pot pie.
Just wanted to let you know I finally got around to trying this with some leftovers (chicken/broccoli/mushroom casserole) & it was AMAZING. I added some broth & some a layer of lima beans, cheese and a homemade crust on top & it was soooo good. What a great post, thanks!
I’m going to try this tonight. We eat fairly healthy here and I like the look of that Vegan Savory Pie Crust! Thanks for another great idea!
Let us know how you like it!
Inspiring post Lil Sis!! We Pot Pie Lovers know — it’s all about the crust, right? You’ve got me thinking about savory dinner pies and I’ll let you know what I come up with! I have an idea that has to do with Greek Salad of all things.
Sounds interesting! Love to hear about it!
Love how easy it is!
I did too – I’ve been a POOR planner lately, so lots of easy cooking going on!
I adore leftover meals. That pastry crust looks divine!
Messy, but good.
I agree–it’s all in the crust. I craved pot pies when I was pregnant, too! 🙂 Thanks for including your recipe at Foodie Friday.
I kind of want one right now. Pot pie breakfast would work, right?
And they’re so cute!
Hee Hee. I thought so too – and so did my little picky one. Cute food definitely has its advantages.
homemade pot-pies can’t be beat. great pictures!
Thanks Tyler! And thanks for stopping by!
You’ve tapped into my Pot Pie love! Why did I never think of using leftovers this way?! Pop a crust on there and yum. (I used to love Stouffer’s Chicken Pot Pie, btw. Always burned the roof of my mouth on it, too…)
LOL. Yes, the burned mouth syndrome – never dissuaded me, though.
Nope. Me neither. I keep diving back in.
Awesome idea!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Thanks for the invite! We’ll check it out!
Oh, these recipes sound soooo good! I will bet it’s a lot less fat and calories than my old standard Marie Callendar’s in the grocery freezer box. Certainly fewer chemicals! I will have to make several and freeze some for a rainy day! Thank you for sharing!
LOVE the freezing idea!
What an aweome idea! Pinning!
Katie
Simple Strawberry Syrup
Thanks Katie! And thanks for the pin!
I just made a vegan pot pie too! I’ll post the recipe soon 🙂 Also I wanted to let you know that I nominated you for a Liebster Blog Award 🙂 http://thevegankat.com/?p=2173&preview=true
That’s so nice of you! Thanks very much!
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula
Thanks for the Pin Paula!
You have the best recipes.
That is the nicest thing I’ve heard all day. Thank you.
Thank looks great! So does the other recipes too! Visiting from HT blog hop!
Living F.A.B.ulously on Purpose
Thanks so much for stopping by Margaret – let us know if you give them a try!
What an unusual idea to place the “pies” in bread pans. I like it. Thanks for sharing on Saturday Dishes. Pinned!
Thanks for the pin! And for stopping by! I got those mini loaf pans at Michael’s for holiday baking and they have been so useful. My daughter likes little food, so if I can miniaturize, I do. 🙂
Your allergy friendly pies look really comforting and delicious!
They were so delicious! Thanks April!
Thank you for sharing this wonderful recipes! I’m hosting a new linky party at http://hickorytrailblog.blogspot.com/2013/05/efforts-and-assets-linky-party-1.html
I would love to have you!
Angela
Thanks for the invite Angela! We’ll check it out!
The Mexican Pot Pie would definitely be worth a try ! Love how easy this is 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party !
Our pleasure Linda! Thanks for hosting and thanks for stopping by!
Great idea for leftovers – pie-palooza!! Stopping by fron Bloggy Friends, have a great week!!
Thanks Kim – and thanks for stopping by!
What a party last week on Friday Flash Blog! Thanks for joining us. I hope you’ve visited some of the other community members and you’re having a splendid week.
Jennifer
thejennyevolution.com
Thanks for hosting Jennifer!
Pot Pies are the absolute best! Thank you for sharing these versions on Foodie Friday
Our pleasure. I like to share pot pie whenever I can. 🙂
i love pot pie, these sound great!
They were really wonderful and I’m eager to try the same trick with lots of leftovers! Thanks for stopping by!
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Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
Miz Helen
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Thanks!
YUM!!! I’m going to have to try your recipe since I just recently went vegetarian.
Thanks for sharing at Tuesdays with a Twist at Back to the Basics. Hope to see you again tomorrow!
http://back2basichealth.blogspot.com/search/label/Tuesdays%20with%20a%20Twist
Thank YOU for hosting Mary and for stopping by!
The loaf pans seem like an awesome idea! I am definitely going to try this. Thanks for linking up with “Try a New Recipe Tuesday.” I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/05/try-new-recipe-tuesday-may-14.html
Thanks Lisa! My little girl flips for small food and anything that comes as an individual serving, so I thought the loaf pans would work better than one big pot pie.
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Just wanted to let you know I finally got around to trying this with some leftovers (chicken/broccoli/mushroom casserole) & it was AMAZING. I added some broth & some a layer of lima beans, cheese and a homemade crust on top & it was soooo good. What a great post, thanks!
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I’m all about leftovers and creating new ways to eat them…love the idea of a pot pie…
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