I woke up to a much needed rainy morning here in Austin, Texas and knowing that fall is on its way to the Lone Star State, I thought about comfort foods (as I am sure we all do this time of year). My favorite (one of them) is Chicken Pot Pie. Although, I made this version with chicken breast, I figured the amount of veggies I put in it, one could easily leave the meat out and just layer this mix with flaky pie or crescent dough.
2 medium carrots, washed, and sliced
2 stalks celery, washed, cleaned and also sliced * I love to leave the tops on the celery and just dice it in. It adds so much flavor!
1/2 Medium Onion, peeled, diced
2 cloves garlic, minced
1/2 to 1 C mushrooms, cleaned and sliced
1/4 Peas
1 C corn
1 medium Yam, diced
1/2 bell Pepper, seeded and diced
1 Crown broccoli, separated
1/4 tsp tarragon
1/4 tsp sage
Salt and pepper to taste
1/4 C milk (or soy milk)
1/2 C Greek or regular, plain yogurt
2 tbsp butter or olive oil
Melt butter or heat oil in saute skillet. Add veggies (one that take the longest to cook first such as yams and carrots). Let cook for 5-8 minutes watching and stirring so they do not stick or scorch. Add the rest of the veggies and cook until onions are clear. Add herbs, and seasoning. Finally add milk and yogurt. Let cook on low-medium heat for 10-15 minutes until thick. Let cool slightly. Add mixture to bottom of a deep pie plate or casserole dish. Top with pie dough, crescent dough, biscuit (all can be homemade or the canned stuff) just make sure there is or are steam holes in the top. bake on a sheet pan in case of boil overs at 375 degrees for 45 minutes or until topping is brown and golden. Serve warm! Refrigerate leftovers.
Yields 2 9" pies! One can be eaten that day and the other frozen until... or served the next day.
