ROCKSTAR RAINBOW VEGGIE POT PIE for your pot pie filling, and you better believe you can taste the difference. This recipe truly is a one-pot-wonder. Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes |Servings: 6•1/2 1/2 med yellow onion (chopped)
•2 garlic cloves (finely chopped)
•1 cup carrots (cubed)
•3/4 cup celery (roughly chopped)
•1 cup fresh green beans
•3/4 cup corn
•1/2 cup peas
•3/4 cup button mushrooms (sliced)
•1 1/2 cup cubed potatoes (any kind, I used one purple, one red, and 1/2 sweet potato for tri colors)
•1/4 cup sour creme
•5 oz of 1/3 less fat phili cream cheese
•3 tbsp butter
•2 tbsp flour
•1 1/2 cup vegetable broth
•2 frozen whole wheat pie crusts (thawed)
•1 egg yoke (optional)
•1/2 tsp tumeric
•1/2 tsp cumin
•1/2 tsp smoked paprika
•1/2 tsp cayenne pepper
•1 tsp fresh thyme
•1 tsp garlic chives (chopped)
•1 tbsp salt and pepper
•1 tsp fresh tarragon
•1 cup(s) of rock n roll :)
Steps
1.1. Heat butter in med-large saucepan over med-high heat. 2. Add onion and soften for 2 minutes 3. Add garlic and soften for about another minute. 4. Add in carrots, celery, and potatoes and stir for 5 minutes. 5. Add in half of your veg broth. 6. bring to a boil and add in the rest of your veggies. 7. Sprinkle in flour and let it disolve. 8. Add in the rest of your veg broth and milk. 9. Reduce to medium heat and add cream cheese and sour creme. 10. Add in all your herbs and spices including some salt and pepper.