My husband loves pie, specifically he loves pie crust and he especially loves it when it’s filled with fresh fruits, fresh berries or savory veggies. He had been once again relaying his love of pie to me the other day so I thought I’d make a dinner that incorporated this much loved element for him. And since I usually decide to make such things relatively unplanned I had to really through something together with what I happened to have in the cupboard and fridge.
It turned out scrumptious and it was even better the next day. LOVE it!
Potato Lentil Veggie Pot Pie
Ingredients:
Crust
3 and 1 cups flour
2 teaspoons salt
1 stick butter (room temperature or melted)
1/2 – 1 cup cold water
Filling
1 bag frozen peas and carrots
3 small gold potatoes
1/2 cup lentils
1 cup milk
1 bullion cube
1 teaspoon black pepper
1 teaspoon bay leaves
1 teaspoon oregano
1 egg beaten
Directions:
1. Peel and dice potatoes and par boil along with lentils for 30 minutes. Drain once boiled and set aside.
2. Preheat oven to 400. Combine 1 stick butter (room temp or melted), 3 cups flour, 1 teaspoon salt until well mixed. The texture of this mixture should be very crumbly but seems to stick together when pressed.
3. Add 1/2 cup cold water to the flour and butter mixture and mix well by hand. Dough should stick together in a ball and be pliable but not sticky. If dough is sticky add more flour one tablespoon at a time. If dough is too dry add more cold water 1 tablespoon at a time. Divide into two parts and roll out into a large circle on a lightly floured surface about 1/8″ thick.
4. Boil milk, pepper, bay leaves, oregano and dissolve bullion cube in boiling milk. Mix together a tablespoon of cold water and a tablespoon of flour and add to milk stirring continuously over low heat until mixture starts to thicken. Once it starts to thicken immediately remove from heat and set aside.
5. Take pie crust and line a deep round baking dish (le creuset, corning ware, etc.). Toss frozen pea and carrot mixture with the potatoes and lentils and put into pie crust. Pour the seasoned milk mixture over top the veggies. Seal with other half of pie crust. Be sure to put 2-4 vents in pie top.
6. Brush top of pie with an egg wash.
6. Bake at 400 for 30-35 minutes or until crust is golden brown. Allow to cool for about 7 minutes before serving and enjoy!