Moosewood Homespun Pot Pie Recipes

Steps:

• Make the dough:.
• Crumble salt, flour, and butter.
• Add water one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• Roll with rolling pin to make dough for 2 pies.
• Cook the Vegetables:
• Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
• Make the filling:.
• Sauté celery and chopped onions with butter.
• Add flour to make a paste.
• Add milk and boullion.
• Cook until thickened.
• Add cooked vegetables, frozen vegetables, and spices.
• Put the filling in the pie crusts and put the tops on the pies.
• Bake 20-25 min at 375 degrees.

Steps:

• Preheat oven to 400.
• Lightly oil a 9 x 13 casserole dish.
• Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
• Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
• In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
• Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.