Wednesday, January 13, 2010

Crockpot Potpie

Tweeted: January 13, 2010
Origin: Fresh From The Vegetarian Slow Cooker by Robin Robertson

Slow-Fashioned Potpie with Biscuit Crust
serves 4
slow cooker size: 3.5-4 quart
cook time: 6 hours

1 Tbsp. olive oil
1 med size yellow onion, chopped
1 lg carrot, chopped
2 Tbsp. ap flour
1 lg ap potato, peeled and diced
3 cups slow cooked or two 15.5 ounce cans chickpeas, drained and rinsed
1/2 cup frozen peas
3/4 cup vegetable stock
1 Tbsp tamari or other soy sauce
1/2 tsp dried thyme
1/2 tsp dried savory
salt and pepper

1. Heat oil in med skillet over med heat.  Add onion and carrot, cover, and cook until softened, about 5 minutes.
2.  Transfer the onion and carrot to a lightly oiled slow cooker. Stir in flour.  Add potato, chickpeas, and peas, stir in the stock, tamari, thyme, and savory, and season with salt and pepper.  Cover and cook on low for 5 hours.

Biscuit Crust
1 cup ap flour
2 tsp baking powder 
1/2 tsp baking soda
1/2 tsp salt
2 T olive oil
1/2 cup milk or soy milk

1.  About 1 hour before you're ready to serve, make the crust: in a large bowl, combine the flour, baking powder, baking soda, and salt.  Quickly stir in the milk and the oil until just blended.
2.  Spoon the biscuit topping over the surface of the simmering vegetables.  Turn the heat setting to high, cover, and cook until the crust is cooked through, about 1 hour longer.  For a drier crust, cook with cover off.  Serve the potpie within 10 to 15 minutes after the crust is finished cooking for best taste results.

Suggestions and notes:  I added about 1/4-1/2 cup of frozen green beans to the potpie.  I also used about 1/4 of whole wheat flour and 3/4 cup all purpose for the crust to give it a heartier flavor.  Didn't have savory so just used a little extra pepper but can replace it with marjoram or sage.

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