Vegetarian pot pie
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I've never eaten pot pie with meat in it, but I really focused on building this recipe to be savory and meat-y with flavor. I added flavor in a few layers here like roasting the mushrooms and using the "drippings" to make a gravy which keeps the filling moist, and making the crust whole wheat with paprika and buttermilk. A lot is changeable and replaceable here so use whatever you like to eat most! This keeps great in the fridge, to reheat simply put the whole casserole dish in the oven again and bake at 350 til it's heated through, and also freezes nicely if double wrapped tightly.
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