A great cold weather dish that will leave you feeling satisfied. This homestyle pot pie is packed full of flavor and veggies and is quite healthy.
1 russet potato, half-inch cubes
1 ear of corn, cut off of the cob
1 handful green beans, 1 inch pieces
2 carrots, half-inch dice
1/4 large onion, finely diced
8 ounces baby bella mushrooms, stems removed and halved then thinly sliced
3 cloves garlic, thinly sliced
3 stalks celery, 1 inch pieces
1/3 cup red wine (I used a Chianti)
2 cups vegetable stock
~3 Tbs whole wheat flour
1 Tbs olive oil
1/3 tsp dried rosemary, crushed
1 tsp Herbes de Provence
Refrigerated pie crust
1. Heat oil in a 2-3 quart pot. Add onions, celery, and carrots and cook for ~4 minutes over medium heat.
2. Add potatoes and wine. Let cook for about 2 minutes before adding the vegetable stock.
3. Add 1/2 the mushrooms.
4. Add seasonings and flour. Cover and cook on medium-low for about 15 minutes, stirring occasionally. Preheat oven to 350 degrees.
5. Uncover and add remaining vegetables. Cook for about 7 minutes over medium stirring occasionally.
6. Pour contents of pot into a pie dish and cover with a prepared pie crust.* Cut several slits in the crust to allow for ventilation.
*I chose to only use one crust for this pot pie. If you choose to have a bottom crust, I would recommend cooking it before adding the filling. Cook until top crust is golden brown.