Although I am not currently eating vegetarian, when I cook, I prefer to cook vegan. It's simpler for me, and I don't worry as much about food going bad. So, if I could cook at home all the time, I would definitely be vegan; It is just getting to the point of cooking at home all the time. But that is a post for another time.
Anyhow, it has been some time since I made a pot pie. The recipes I used were Veggie Pot Pie and Classic Crisco Pie Crust
When the children were little, I used to make pot pie all the time, because I found it was a good way to get them to eat a variety of vegetables, without having to inspect them too closely! Homemade pot pie is so much better than the store-bought stuff (and I always liked those!) - I can do a double crust the way I prefer.
First, the "innards" of the pie: The filling turned out quite well. I used the carrots, potatoes and frozen peas I had on hand, as well as onion. (If it doesn't have onion in it, I don't like it as well!) Also when served, Brian added some Mrs. Dash to the servings - this was delicious, and did not add any extra sodium. When I cooked the filling on top of the stove, I did have a little extra liquid, so I added an extra TBSP of cornstarch. It still looked a bit too "liquid-y" but it turned out perfect! Oh, I did mince up the garlic, but I forgot to add it, and didn't realize this until it was in the oven. It tasted good without it.
Pie crust has always been problematic for me. I can never quite get the consistency right. It is either too wet and mushy or too dry. Tonight, I erred on the dry side, and the raw crust simply did not want to hold together. I think I need a pastry mixing tool, to do it up right (I seem to have lost mine, so I used a fork). I will use this recipe again, and see if I can do a better job of the crust next time.
The good news is that Brian and Nicole liked the pot pie, and I have some left over for lunch tomorrow! It's a win-win!