Years ago I started making a super simple pot pie for the family that only consisted of myself, my wife and 1 child. It was convenient as it was made with a lot of pre-made items but man was it a terrible for us. I was convinced that there had to be a way to make a good for you pot pie that didn't take half the day to make. I was in school for culinary arts and baking and pastry when I was younger and if you've ever made pastry crusts before you know a good pastry crust is a labor of love and patience. Well I don't typically have much for patience when it comes to feeding the family so, I created a press crust with an immense amount of flavor and a filling that is sure to please.
INGREDIENTS: (I suggest Cert. Organic for all)
-Crust
2 Cups Unbleached All Purpose Flour
1/2 tsp Pink Himalayan Salt
2 tsp Italian Seasoning
1/2 Cup Unrefined Cold Pressed Coconut Oil
6-8 Tbs Cold Water
-Filling
2-3 Tbs Butter
2 Tbs Unbleached All Purpose Flour
1.5 Cup Vegetable Broth
1.5 Cup Frozen Mixed Vegetables
1 Cup Shredded Colby Cheese
Directions:
-Crust
Preheat oven to 375F
In a large mixing bowl mix all dry ingredients together until well incorporated.
Add in coconut oil and blend together with an electric mixer until it starts to look like large crumbles.
Add in 6Tbs of cold water and mix again with the electric mixer.
Mix in the last 2 Tbs of cold water. The Mixture should begin to look like crumbled cookie dough.
Scoop about 1/2 of the mixture and put around the edge of a 9" pie pan..
This is a press crust, so begin to press the mixture into the edge of the pie pan keeping the thickness even all the way around.
Pour just enough of the remaining mixture to fill the center of the pie pan. Press the mixture into an even crust and set aside.
-Filling
In a large saute pan melt the butter over medium heat. When it gets nice and bubbly begin to slowly mix in the flour with a whisk.
Let it cook until it get thick and bubbly.
Slowly add in the vegetable broth to the rue and whisk until all the lumps are gone and you are left with a nice smooth "sauce".
When the sauce begins to boil add in the mixed veggies and bring back to a boil.
Once the mixture is boiling cut the heat and mix in the shredded cheese. Continue mixing until the cheese is completely melted.
Pour the mixture into the pressed crust.
Spread the remaining crust crumbles evenly over the top of the filled pie crust.
Place the pie carefully in the oven and cook for 45 minutes .
When the pie is finished cooking remove from the oven and let cool for at least 10 minutes before serving.
I hope you enjoy this as much as my family does. Don't be afraid to make substitutes or add different proteins if you would like. If you do please post in the comments. I love to see food creativity.
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