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Super Simple Veggie Pot Pie

Here is another wonderful recipe for this time of year!  We recently tried it using  freshly ground Kamut flour instead of our typical whole wheat and it was still really good!  I bet Spelt would work well too!  I thought it would be a great recipe for Whole Foods for the Holidays!  My whole family thinks it's Super Tasty! I think it's Simple cause I don't have to roll out pie crusts ;) but it's tastes just as if you did!  And of course it's Healthy!


Super Simple Veggie Pot Pie
4 medium carrots, sliced
3 medium potatoes, chopped
1/3 cup whole wheat flour
4 Tablespoons melted coconut oil
4 cups vegetable broth (I mix my own with Homemade Vegetable Broth Powder)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups mushrooms of choice (I have used chopped Portabello, fresh sliced, or canned sliced when I didn't have fresh;)
1 Large onion, chopped
2 cups Frozen green peas
Biscuit Topping (recipe below)

Cook carrots and potatoes in water in saucepan until tender-crisp.
Blend flour into melted coconut oil in medium saucepan over low heat.
Cook for 3 minutes or until smooth and bubbly, stirring frequently.
Stir in vegetable broth gradually; increase heat to medium. Cook until thickened, stirring constantly.
Stir in poultry seasoning, salt, pepper.
Place chopped onion, mushrooms, and frozen peas in baking dish or dishes. (I have used a deep cake pan or 2 deep 9 inch pie pans. If they are small pie tins you could probably use three or 4 my deep dish ones were really full. You can see in the picture that they some spilled over the sides while cooking;)
Drain carrots and potatoes place them in the pan also.
Pour in broth mixture over the vegetables.
Top with Biscuit Topping.
Bake in preheated 400 degree oven for 45 minutes or until topping is golden brown.

Biscuit Topping
4 cups whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
2 cups rice milk
8 Tablespoons olive or coconut oil

Mix flour, baking powder and salt in medium bowl. Add milk and oil all at once; mix just until moistened.


fitncrafty said...

This looks delicious! I am going to try this for sure! I will use my magic mineral broth(check out my post on it) I love that stuff. I will let you know how we like it!

Brigit Gaia said...

Hey Tam!
Thank you for leaving me a comment on my blog! It gave me the chance to come over to visit yours!

Beautiful food you have here! I definitely want to try the pie, the cabbage salad and those amazing looking cookies! Thank you for the recipes :)

Congrats on your homeschooling! We homeschooled for 10 years ourselves and we are unschoolers now.

Maile said...

I love this and my kids love it too, which makes it great. I should try doubling it, then it will make it even better. I have never tried portobello mushrooms and now I am a huge fan!

Emily said...

Okay, this is gonna be good.

You are doing so awesome with this blog! Almost every time I look there is something deliciously new!

Love ya

Anonymous said...

I think this is the exact pie that my family helped Tammies family eat! Mmmmmmm! It was delicious! I'm glad to have the recipe now... Thanks, Tammie!

miss girl said...

This is one of my favorite foods that my mom makes! I absolutely love it! Thanks!

Emily said...

You mentioned once in your comments that spelt flour noodles can be a lighter noodle than whole wheat. When do you use spelt, more for desserts and stuff?

Tammie said...

Emily: I don't actually use spelt noodles very often. We like the whole wheat ones and I haven't wanted to pay more for the Spelt ones. I have started experimenting a little with brown rice noodles too (they are gluten free from those who have issues with that) they are different but we may get used to those too. I'm acutally trying to limit whole wheat because we eat so much of it and it is a hybrid. Not a huge issue in my mind but I'm hearing to that more and more of you wheat is and will be genetically modified which I do have issues with. It's really not as natural at that point. So we are trying to get to where we are using more of the "original whole wheat" which is Spelt and Kamut.

But yeah to answer your question Spelt noodles seem more like regular white noodles so people who don't like whole grain noodles usually don't mind spelt ones. Especially if you don't tell them what it is. ;)

Courtney said...

We LOVE this at our house. I always double it and freeze one to eat later. Also we use a bag of frozen mixed veggies (carrots, peas, green beans).
Would you post more about how you use different grains? I need to get away from just using whole wheat for everything.

Carrie VanDuzee said...

I made this tonight with some changes to match what we had in the house it was wonderful. I ended up using carrots, onion, mushrooms and spinach. I also used chicken broth. It reminded my of stuffing which I have been craving. Thank you for sharing this recipe.

Emily said...

Thank you Tammie, I didn't know that Kamut and Spelt were original whole wheat, and do you think Spelt or Kamut taste less whole-wheat like in a dessert?

Tammie said...

Emily: What kind of desserts are you talking about? We made made some maple walnut cookies the other day and used Kamut flour instead of whole wheat flour. They are lighter in color almost yellow and taste really good.

Emily said...

Any, cakes and such. I tried your yellow cake, then take a spoon's end to put holes in it about 1/2 inch apart, and then I put in the coconut sauce recipe with pineapple juice and coconut and drizzled this over it, it was DELICIOUS! I hope my husband liked it as much as me. We are trying Spelt flour from Azure just now and liking it, however I don't notice a difference in color maybe due to Sucanat's dark color. (Got our first sucanat order and LOVING it). I will try the Kamut! :)

Tammie said...

Emily: For sure when using Sucanat you will have a dark color regardless. That cake does sound super YUMMY! The only thing I have noticed is that it seems with the Spelt that cakes seem to take quite a bit longer to cook. I think the sweet breads because of the thickness may not get compeletly done in the middle adding a little hard wheat flour seems to help that. I think it is because the Spelt has a lower gluten content. Anyway we are still experimenting around here. I will be sure to blog our successes!

Regina said...

I've been using simply scheduled meals this year more or less and I'm making this one tomorrow in honor of Pie Day (3.14). I'll be making a rice/millet biscuit topping for a gluten free version. Not quite as healthy as spelt or wheat, but I eat what I can. Thanks for sharing the recipe.