a
Classic Vegetarian Pot Pie
3 double crusted 8 inch Pot Pies
Ingredients
- 1½ quarts prepared Gluten-Free Vegan Demi-Glace Sauce Mix
- 1½ lbs. red bliss potatoes
- 2 each bay leaves
- 1 tsp. thyme leaves
- ½ tsp. ground sage
- 1 ½ lbs. frozen peas
- 1 lb. frozen whole kernel corn
- 1 lb. fresh carrots cut into small dice
- 1 lb. fresh green beans
- 1 Tbsp. No Added MSG Harvest Vegetable Base
- ¼ tsp. ground nutmeg
- 1 egg
- 6 each 9 inch Pie Dough Sheets
Instructions
- 1 Prepare RC Gluten-Free Vegan Demi-Glace Sauce Mix to package instructions.
- 2 Wash red bliss potatoes and cut into 1 inch large dice and reserve in water.
- 3 Add bay leaves, thyme and sage to cooked sauce then cook red bliss potatoes in gravy until fork tender.
- 4 Cool sauce & potatoes to 40°F minimum.
- 5 Add vegetables, RC Harvest Vegetable Base and nutmeg, taste for seasoning.
- 6 “Dock” the bottom crusts with a fork and pre-bake in a 350°F oven until pastry just starts to brown.
- 7 Divide the filling between crusts.
- 8 Beat egg and brush on bottom crusts edges.
- 9 Top with crust and crimp edges together.
- 10 Cut three steam vents on top crust and brush with egg wash just before baking.
- 11 Bake on a parchment lined sheet pan at 350°F for 25-30 minutes or continue baking until crust is golden brown.