Vegetarian Potpies for Thanksgiving

Blogging Marthon# 46: Week 1/ Day 3
Theme: Festival Special -- Thanksgiving
Dish: Vegetarian Potpies

For the third day of Blogging Marathon, I made some Individual Vegetarian Potpies. Pot pies are hearty and filling and can be easily customized to ones dietary requirements and/ or ingredient availability. They can be made into one big casserole or as individual potpies. 

Creamy filling made with assorted vegetables forms the base of these delicious potpies. I used chickpeas to add some protein to the dish. The pastry topping that covers the filling adds an extra layer of texture and flavor to these pies.

The filling can be made ahead of time and refrigerated until the day of serving. As far as the crust goes, one can get very very fancy and can make their own pastry. Or buy store bought crusts or use shortcut ingredients, for a quicker and simple to make dish. So with a little bit of planning, a main dish can be made in no time for the party. 

As I said before this a dish that can be easily customized, I have included ideas for both the fillings and crusts at the end of the post. 

Recipe adapted from here & here:

Ingredients: Serves 8~10
For the Veggie Filling:
Chickpeas - 1 15oz. can, rinsed and drained
Carrot - 2 medium, diced
Green/ Red Bell Pepper - 1 medium, finely chopped
Frozen Green beans - 2cups
Frozen Green Peas - 1cup
Frozen Corn kernels - 1cup
Onion - 1 medium, finely chopped
Garlic - 2 cloves, finely minced
Wholewheat Flour - ⅓cup
Vegetable Stock - 2cups
Milk - 1cup (Any dairy or unsweetened non-dairy milk can be used)
Cream cheese - 3tbsp, softened (optional)
Parmesan cheese - 3tbsp, grated (optional)
Red Pepper flakes - 1tsp
Dried Thyme - ½tsp
Dried Sage - ½tsp
Cayenne Pepper - ½tsp (or more adjust per taste)
Salt & Pepper - to taste

For the Crust:
Refrigerated Crescent Dough - 1 tube

Method:

• Make the Filling: Heat 2tbsp oil in a large pan, add garlic and cook till fragrant, about 1 minute. Next add the onions and cook till translucent, about 4~5 minutes.
• Add all the other vegetables and cook covered until the veggies are tender, about 8~10 minutes.
• Add red chili flakes, dried theme, sage, cayenne pepper and season with salt & pepper. Mix well.
• Sprinkle in the wholewheat flour and mix well. Cook for 4~5 minutes or until the flour turns a 1~2 shades darker.
• In a measuring jar, whisk milk and vegetable stock together.
• Stir in the milk mixture int the veggie mixture and cook stirring until the mixture starts to thicken.
• Add the softened cream cheese and parmesan cheese if using and cook till heated through, about 2~3 minutes.
• The filling is now ready. Use it right away or refrigerate for later use.
• For the Crust: I used refrigerated crescent dough that comes in a tube for the crust. Pinch the holes to close them. If making 1 casserole, then pinch the dough together to form a big sheet of pastry.
• If making individual potpies, using a sharp knife cut the top approximately the same size as the top of the ramekins/ baking dishes used. Make leaves or any fancy shapes with the leftover dough. 
• To Bake: Preheat the oven to 375°F. Lightly spray the casserole dish or individual ramekins with cooking spray.
• Add the filling and top with the crust. Lightly brush water on the leaves or other decorations made with the leftover dough and place them on the crust. Pierce top/ tops with a knife to allow steam to escape. 
• Place the casserole dish or the individual ramekins on a baking sheet and bake for about 30 minutes for the casserole dish and 20~25 minutes for individual ramekins -- or until the filling is bubbly and the crust has browned. Serve immediately.

More Filling Ideas: Here are some more delicious vegetarian potpie filling ideas. Just substitute these veggies for the other veggies in the recipe.

• Leeks, Fennel, Carrots, Button mushrooms, Red skin potatoes, Asparagus, Green beans, Corn.
• Onions, Potatoes, Carrots, Firm Tofu, Button mushrooms, Broccoli florets.
• Onions, Button Mushrooms, Celery, Butternut Squash, Small Red Potatoes, Green Beans, Corn.
• Onions, Bell Peppers, Carrot, Green Beans, Green Peas.

More Crust Ideas:

• Frozen Puff Pastry.
• Refrigerated Crescent dough/ Biscuit dough.
• Basic Biscuit Crust: In a large bowl, combine 2cups of unbleached or whole wheat pastry flour, ½tsp salt, 2tsp Baking powder and ½tsp Baking soda. Using a pastry cutter or fork, cut 2tbsp Butter or Margarine into the flour mixture until it resembles coarse meal. In a measuring cup, combine 1cup Buttermilk or Soy milk and 1tsp honey. Add the liquid to dry ingredients and stir with a fork to form a stiff dough. Add more buttermilk if the mixture is too dry. Knead lightly in bowl, for 3~5 minutes, or until he dough  is not sticky. Turn dough out onto a lightly floured surface and roll out into shape to cover casserole dish or cut into wedges. Place on the filling and bake until golden.
• Super Simple Pie Crust: Whisk together 1cup all-purpose flour and ½cup whole-wheat flour and ¼tsp Salt in a bowl. Cut or rub in 4tbsp cold butter or margarine (cut into pieces) into flour mixture until no large lumps remain. Stir in 3~4tbsp cold water until smooth dough forms. Wrap in plastic wrap and chill while making the filling. When ready to assemble, roll out the dough into ⅛" thick and use whole on a casserole dish or cut into rounds for individual ramekins. Bake for 30~40 minutes or until golden.

Lets check out what my fellow marathoners have cooked today for BM# 46.