Monday, August 30, 2010

Vegan if I wanna be.....

Ever have one of those nights where you have NOTHING in the house to make for dinner?

I have those kinds of nights often.

The thing is, if I really dig around, I CAN find something to just takes some creativity on my part. {Which I do not always have after a full day of homeschooling and daycare.... :-}

The last time I had one of "those nights", I concocted a dish that I had never made before: vegetable pot pie. I was fresh out of meat, but I had plenty of veggies sitting around, waiting to be cooked up.

I made the crust from scratch {cuz that makes anything taste better} and then mixed a can of cream of chicken soup with all of the veggies I could find in the house.
It really turned out well......we had no leftovers!

{Homemade Chicken-less Pot Pie}

For the Crust: 2 cups all purpose flour
3/4 teaspoon salt
2/3 cup shortening
6-7 tablespoons cold water

In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit into a 9-in or 10-in pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

For the Filling: 1 can cream of chicken soup
1/4 cup milk
3-4 cups of any veggies your family enjoys (or that you want to disguise in something so that they actually eat them)

Bake at 375 degrees for 40 minutes or until crust is lightly browned.

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