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!