Pot Pie

A basic pot pie was good for a cold snowy day (well... most of the snow is gone now but we got over an inch this morning). I mostly followed the pot pie recipe from the Vegetarian Times Complete Cookbook. The filling was just onions, celery, carrots, yukon gold potatoes, and peas in a sauce of veg. stock and soy milk that was thickened with a little whole wheat flour. It was seasoned with dried parsley, sage, thyme, and salt & pepper. The topping is a basic biscuit crust made with flour, baking powder, baking soda, salt, margarine, soy milk, and a little agave nectar.

One relatively new gadget in our kitchen is a pastry blender, and I'm finding that it works really well for cutting the margarine into the flour in a recipe like this. The crust came out really nice and fluffy.