|Forgive the poor lighting--our dining room is dark!|
- pot pies
Here's the rundown:
Prep time: 20 minutes (those veggies don't chop themselves, unfortunately)
Cook time: 25 minutes
Bake time: 30 minutes
Substitutions: We swapped out potatoes and green beans for broccoli and carrots. Shocking--the husband loves potatoes, but says he would prefer other veggies in his pot pie. I'm obviously not going to fight him on this one, since potatoes don't even really count as a vegetable. We love green beans, but haven't had them in a pot pie before--so thought we'd go with a safe standby--broccoli--which was also much cheaper at the store. :)
*Rich and creamy
*1 dish meal--meat, carbs, veggies in one!
*Versatile--easy to change to your preferences
--I wouldn't serve this to company because it isn't exciting and is kind of messy (unless you serve it in individual dishes)
(the husband said it didn't fully seem like a potpie without it--but he is a carb snob)
My thoughts overall? Not the best pot pie I've ever had (Cooking Light has some good ones) but a good starting point. I liked that it wasn't a canned soup base, but was still creamy. I know phyllo dough is a calorie-conscious option, but the husband really prefers more of a crust (whether pie or biscuit) on the top. I'd also add a little more seasoning to the dish.
When we need some comfort food, this recipe will be in the running. Great choice--and thanks for hosting, Shandy of Pastry Heaven!