Vegetarian Pot Pie

* Exported from MasterCook *

VEGETARIAN POT PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Main dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 tb Parsley dried
1 t Soy Sauce low sodium
1/4 ts Sage, ground
1/2 ts Thyme, ground
1/4 ts Pepper
1/4 ts Cayenne pepper
-----CRUST INGREDIENTS-----
1 3/4 c All purpose flour
2 ts Baking Powder
1/2 ts Baking Soda
2 tb Margarine
3/4 c Buttermilk
2 ts Honey

Start by making the crust. (Could use instant potatoes
instead) Start with ingredient 17. Sift flour,baking
powder and soda into a large bowl. Using a pastry
blender or fork cut the margarine into the mixture
until it resembles coarse meal. Combine the buttermilk
and honey mixing well then add to flour mixture
stirring with a fork to form a stiff dough. Add more
buttermilk if dough is too stiff. Knead in bowl about
3 to 5 minutes until dough is no longer sticky. Turn
out onto a lightly floured surface. Roll out into the
desired shape. Coat an 8 cup casserole dish with
vegetable spray. Preheat oven to 400 degrees. n a
heavy sauce pan over medium high heat, heat wine to a
simmer, add onion. Cook, stirring for 3 minutes. Add
celery, carrots, bell pepper, green beans, and peas.
If mixture starts to dry out add more wine. Cook,
stirring about 3 minutes. Reduce heat to low. Sprinkle
flour over the vegetable mixture; cook, stirring 2
minutes. Combine skim milk and 2 cups vegetable stock
in a separate bowl. Slowly whisk the liquid mixture
into the saute'. Sauce will start to thicken. Add the
parsley, soy sauce, sage, thyme, pepper and cayenne.
Cook stirring constantly until filling is thickened.
Remove from heat and pour into prepared casserole
dish. Lay biscuit crust lightly over the filling. DO
NOT SEAL EDGES. Bake 20 to 30 minutes or until crust
is golden brown and filling is bubbling.



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