Channukah Pot-luck part 2

And the fun continues….

Pot-pie is so comforting and deelish. I figured everyone else must love it as much as me, so I made this for the pot-luck. It was vegetarian but I used faux-chicken and I think everyone really liked it.  But I know we were happy to have some as leftovers 🙂

I used a 13×9 glass baking dish, but in the past I have also used 2 8×8 glass dishes so I could bake one and have the other one in the freezer for an easy cooking night. But of course if you are feeding a crowd, go with the larger dish.

It was easier to make both the crust and the filling the night before and kept them separate and covered. So all I had to do the night of the party was roll out the dough and cover the filling before baking. Simple 🙂

Sorry I didn’t get to take pics of the pot-pie sliced up, but trust me, it was gorgeous and scrumptious!

For the 2nd dish I also made my version of Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles. I almost never repeat dishes, and I have made this one 3 times in the last month. This is a real winner!

Shannon brought over some gorgeous sides to go with the entrees. Yum! Grilled Aspargus, Citrus & Cranberry Quinoa Salad (love quinoa!!) and roasted veggies. Thanks!!

Channukah Pot-Pie: I sense a tradition starting!

Pasta and Tofu

Asparagus

LOVE quinoa!

Vegetarian Pot Pie
8-10 servings

  • 16 ounces faux-chicken, cut into 1/2-inch pieces (I used Morningstar Farms Meal Starters Chik’n Strips)
  • 4 cups vegetable broth
  • 2 carrots, peeled, cut into 1/2-inch pieces
  • 2/3 cup frozen corn
  • 2/3 cup frozen peas
  • 2 potatoes, peeled and chopped
  • 1/4 cup (1/2 stick) butter (use Earth Balance)
  • 3-4 medium leeks (white and pale green parts only), Cleaned well and sliced
  • 1 onion, chopped
  • 2 tablespoons fresh thyme, minced
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream (soy cream)

Herb Crust
Recipe from Bon Appétit
Makes 1 crust

  • 2 1/2 cups all purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces (earth balance)
  • 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
  • 6 1/2 tablespoons (about) ice water

Make the crust first:
Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

Then begin on the pot-pie:

  1. Butter or spray your baking dish. I used a 13×9 dish (as mentioned above you could use 2 8×8 dishes as well).
  2. Bring the broth to boil in a large pot; reduce heat to low. and add faux chicken for 3 minutes. Skim them out using a slotted spoon and cool before cutting and then add to baking dish. Add carrots and potatoes to the broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Skim them out and transfer to baking dish. Add corn and peas and cook for about 3 minutes. Transfer to baking dish. Strain and reserve broth.
  3. Melt butter in same pot over medium heat. Add leeks, onions and thyme. Sauté until tender, about 8 minutes. Add flour and whisk for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to boil, whisking constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  4. Preheat oven to 400F. Roll out crust dough on parchment paper to a rectangle that will fit on top of dish. Using paper as aid, turn dough over onto filling. Trim the dough that is hanging off the sides and tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut into fun shapes. I used Magen David’s (Star of David’s since it was a Channukah party) Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  5. Bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

Pre-cooked pot-pie

Cooking the pasta

Check out the haze of steam on the pasta!

Advertisements

4 Comments (+add yours?)

  1. VeggieGirl
    Dec 22, 2009 @ 18:57:21

    Looovely far!

    Reply

  2. Trackback: Roasted Root Vegetable Potpie | Marisa's Healthy Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: