Pot Pie

This is one of my favorite dishes to make with leftovers, especially after a meal with a whole bird, gravy, side vegetables, and roasted potatoes. Everything can then just be thrown in together with hardly any prep. But if you feel like making it all from scratch, here's how.

Ingredients:

1 sheet puff pastry dough or enough homemade savory pie dough for a double crust.

4 cups vegetables, chopped. any mix of broccoli, carrots, celery, peas will do.
1 tbsp olive oil
4 cloves garlic, pealed but left whole
2 cubes vegetable bouillon (with herbs - again, my favorite is Rapunzel sea salt and herbs)
1tbsp (rounded) red miso
1 tbsp french mustard
4 red potatoes, chopped (about 1 cup)
2 Tbps flour (can use stale bread crumbs or corn bread instead)
1/2 cup nuts, such as walnuts or chestnuts

for vegetarian pot pie
1 cup cooked french lentils

for meat pot pie
1 cup chopped chicken or turkey (great with the left over pickings from the bones of a whole bird)


Directions:

Roll out dough into two rounds for pie. Place one into a buttered and floured pie pan. Make sure the edges drape over. Cover other pie round. Chill both while preparing remaining ingredients.

Heat oil in pan over medium heat. Saute vegetables until tender, about 10 minutes.

In a pot, bring two cups water, vegetable bouillon, garlic cloves, miso, potatoes to a boil. Simmer until potatoes are tender, 5-10 minutes. Stir in flour and mustard and let simmer for 5 more minutes to thicken.

Preheat over to 350F. Mix together lentils, potato mixture, carrots and broccoli. Pour into pie crust. Cover with second pie round, pinching edges over to seal. cut slots into top crust to let steam out.

Bake for 35 minutes.