Monday, September 6, 2010

The Best Veggie Pot Pie Without Even Trying

We're pretty certain that pot pies were invented to use up random ingredients and this recipe originated similarly. It was a total stab but turned out great!

Here's the recipe:

Filling: 2 cups pureed sweet dumpling (or any sweet winter squash), 1 cup cooked millet, 1 cup cooked quinoa, 1 cup pureed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper

Mix all the above together and pour into a pre-baked pie shell (we make our own pie crusts and pre-bake the bottom for 8-10 minutes at 450F)...

Put the pie shell top on...

Cook for 45-55 minutes or until edges of crust are brown at 350 degrees F...

Eat and enjoy!

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