Receta Veggie Pot Pie with Pumpkin Whole Wheat Crust
(prior to dinner, during the photoshoot)
“Can’t you ever make anything with white flour and butter?”
“This has SmartBalance Buttery Spread in it!”
“That’s not butter. And why is it orange? Squash?”
(during dinner)
“This is such an amazing recipe. It is going to be on FoodGawker.”
“Well, that’s mostly about the pictures but thanks for the compliment.”
Seriously. One day he’ll realize that I’m not in the business of making meals that I think he won’t like. And we both really, really liked this meal. The crust was subtly pumpkiny and the tarragon flavored filling was perfect. Just wonderful.
The recipe originally called for the addition of precooked turkey, so feel free to add 1.5 lbs of turkey or chicken to the filling. We really found it wasn’t necessary, though. The original recipe also called for neither potatoes nor peas, but I felt those were standard in pot pies. Carrots were called for in the recipe, but we’d fed our stock to the horses so I left them out.
Vegetable Pot Pie with Pumpkin Whole Wheat Crust (inspired by Clean Eating Magazine)
Ingredients
for the crust
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 cups pumpkin puree
- 2 tablespoons butter or healthy butter substitute
- for the filling
- 2 red potatoes, scrubbed and diced
- 2 stalks celery, sliced
- 1 onion, diced
- 1 cup frozen peas
- 1 cup chopped green beans (fresh or frozen)
- 2 tablespoons flour
- 1/2 cup pumpkin puree
- 1 cup milk
- 2 tsp dried tarragon
- salt and pepper
- 1 tsp oil
Instructions
1. Prepare crust by mixing flour, baking powder, and salt in a large bowl.
2. Cut in butter and mix until crumbles appear.
3. Add pumpkin puree and mix with a rubber spatula until just combine.
4. Cover directly with plastic wrap and refrigerate.
5. In a large sauce pan, heat 1 tsp oil to medium. Add potatoes, then celery, and onions. Cook, stirring occasionally, 5-6 minutes. Add green beans and peas. Stir in remaining 1/2 cup of pumpkin puree. Cook 3-5 more minutes.
6. Add flour and mix to coat thoroughly.
7. Stir in milk and bring to a simmer over medium-low heat.
8. Cook 5-8 minutes or until thickened.
9. Stir in tarragon, salt, and pepper.
10. Prepare a pie plate by spraying it with cooking spray.
11. Add filling to pie plate.
12. Remove crust from refrigerator. Using a floured cutting board and rolling pin, roll crust out until 1/4″ thickness. Make sure the crust does not stick to the surface you are rolling it on and use more flour if necessary.
13. Invert the cutting board onto the pie plate when you’ve achieved the desired thickness of the crust.
14. Crimp edges, removing extra crust if present, and cut 4 slits in the top.
15. Place in an oven preheated to 375* for 25-30 minutes. Let stand 5 minutes before serving.