Vegetable Pot Pie


It’s been warm in Austin, but last week it was a bit chilly. Chillyish. And when it’s warm, I miss baking so during last week’s kind of chilly weather, I made a pot pie.

I’d seen a recipe on The Kitchn for a chicken pot pie with a poured biscuit crust. I prefer biscuits to puff pastry, so this seemed perfect. I only had to modify the recipe a bit to use what I had on hand, some seasonal vegetables from the market.

Instead of The Kitchn’s veggie blend, I used: carrots, onions, Jerusalem artichokes, Japanese turnips, cremini mushrooms, and shelled edamame. And in place of the sherry, I used 3 tablespoons of vinho verde.

I also used coconut milk in the crust recipe, and almond milk in the sauce recipe, since that’s what I had on hand.

The result was crazy good. We ate it for days, even on the warm evenings, and it was just as a pot pie should be: savory, warming, and very comforting.

This one’s going into regular rotation during our non-summer weather.

This entry was posted in austin, pot pie, the kitchn, vegetarian. Bookmark the permalink.

2 Responses to Vegetable Pot Pie

  1. I really love that you used Vinho Verde. That sounds like it would be really good balanced with the vegetables!!

  2. Christine says:

    I think it was really good in the sauce. I actually use it a lot in recipes calling for red wine.

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