January 15, 2011

Butter Bean Pot Pie

I never really liked pot pie when I was younger. Well, I never really liked anything but hot dogs and mac and cheese when I was younger. So I'm really glad my taste buds have evolved. Because this is friggin delicious. The crust is so flaky and buttery and the inside is so rich and full of flavor. I decided to add butter beans to this because I thought the texture would go really well in here. You could easily add Chick'n Seitan if you would like to or cube up some Gardein chick'n breasts. I'm not a huge fan of faux meats though, so I think the butter beans are the perfect addition.

Crust Ingredients:
  • 2 cups pastry flour or all purpose flour
  • 3/4 tsp salt
  • 1 cup margarine
  • 5-6 tbsp ice cold water

The key to making a flaky pie crust is to keep everything REALLY cold just before you mix it. I know some people even refrigerate their flour before making pie crusts. I didn't go that far.

I think the easiest way to make pie crust is to use a food processor. If you don't have access to one, you can easily make this by hand too. Mix together the flour and salt. Cut in the margarine. Mix together until the margarine has incorporated into the flour and looks like little peas in the mixture. Fill a glass with ice water. Use just enough water so that the pastry comes together and forms into a ball. Do not overmix! What makes the crust light and flaky is the chunks of margarine that eventually melt in the oven. Refrigerate while you cook the filling ingredients.

Filling Ingredients:
  • 1 tbsp oil
  • 1/2 onion diced
  • 2 celery stalks diced
  • 1 large carrot peeled and diced
  • 3 medium sized potatoes diced
  • 2 cups frozen vegetable mix (I always have the corn, peas, and carrots mix on hand)
  • 1 16oz can butter beans
  • water
  • 2 tbsp corn starch
  • 2 bay leafs
  • 1 tbsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper

Saute the onion and celery until the onion has become translucent. Preheat the oven to 350F. Add the carrots and potatoes. Saute those for about 3 minutes. Add the rosemary, bay leaves, salt, and pepper. Stir, then cover with water and let simmer for 15-20 minutes. Add the butter beans and frozen veggie mix. Stir in the cornstarch. The cornstarch is going to thicken the water and make the consistency more gravy like.

Roll out your pie crust dough on a lightly floured surface. Roll it into a shape that will fit your baking dish. Put one layer of pie crust on the bottom of the dish. Pour in the filling. Cover the filling with another layer of pie crust. Slit three holes on the top of the crust so it doesn't explode in your oven! Bake for 50-60 minutes until crust is golden brown.

Enjoy and Happy Eating!

1 comment:

  1. LOVE pot pie. I throw in a can of cream style corn to make the gravy nice and rich.