Vegetarian Pot Pie

This pot pie is one of those meals that my whole family loves, and we're wrestling over the leftovers the next day. It's so easy to whip up, and cooks very quickly. It tastes like something that's been cooking all day, and is so savory and thick for a vegetarian meal. 

This meal is also one that Michael will eat vegetarian, but prefers to have with chicken in it. I'll explain how we do that below.

Yum!

Ingredients

• 2 1/2 cups potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 cup celery, diced
• 1 medium onion (or 1/2 large onion) chopped
• 3 cloves garlic
• 1 cup frozen peas (or 1 cup canned, drained and rinsed)
• 1/4 cup flour
• 1 1/2 cups vegetable broth (of chicken if you want the meat! Lol)
• 1 cup whole milk
• 1 packed of Lipton's Mushroom Soup
• salt and pepper to taste
• 1 sheet frozen puff pastry, cut to 8x8 (I use pepperidge farm)
• 1 egg (optional: for egg wash)

Supplies

• 8x8 casserole dish

Instructions

• Preheat oven to 400 degrees.
• Make sure puff pastry is defrosted (according to box instructions)
• Chop all of your veggies, keep potatoes to the side.

• Saute celery, onion, carrots, and garlic for 2 minutes.
• Toss in potatoes, saute for 3 minutes.
• Coat veggies with flour, stir in, cook for 1 minute

• Salt and Pepper
• Add milk, broth, and soup mix. Stir together.
• looks good at this point, huh? So creamy!
• Add peas and cook for 5 minutes. 
• If adding chicken to whole pie, put cooked chicken in at this step.

• Place pot pie filling in an 8x8 baking dish (mine is Pyrex), and cover with puff pastry sheet.
• mix egg with TBSP of water and brush on top of pastry sheet.
• Pierce top of pie to vent.

• Bake for 25-30 minutes. 
• If you're adding chicken into just one serving, it still tastes good! Just bake or pan fry up some chicken (white or dark meat - your choice) and toss it into the bowl before your scoop in a serving of the pot pie. 

Now, if you're like me, you are are dying to sneak a taste. Careful! It's very hot (duh).  

It's so pretty!

So creamy and savory!

Hopefully you enjoy this dinner as much as we do!

Best Baked Potato

Why have an entry for something as easy and simple to make as a baked potato? Because up until a month ago, I didn't know how to make a great baked potato! I had so many questions, but felt stupid asking. Do I wrap it in foil? Do I have to poke it? What temp do I cook it at, and for how long?!

So many questions, but here are the answers!

Do I wrap it in foil? No, unless you want a softer skin, then sure! But let's be real, soft skin? No way. It's all about the crispy skin!
 Is it necessary to poke it with a fork before baking? Yes! They'll explode if you don't. I guess you could risk it, but why? 
How long do I cook it? What temp? Read below! 

Ingredients:

• Russet Potatoes (they are the best for baking. Skin gets crispy, insides get fluffy, I get happy)
• Olive Oil
• Salt
• Pepper
• Garlic Powder
• Your favorite toppings (see mine below!)

Supplies

• Baking sheet lined with foil
• A skewer or fork to pierce the potato

Instructions

• Pre-heat the oven to 425°F. 
• Rub the potatoes with olive oil, sprinkle them with salt, pepper, and garlic powder.
• Pierce the potatoes a few times with a fork or skewer. 
• Cook the potatoes for 45 to 60 minutes, until their skin is crispy and they are easily pieced with a fork.

Look at that crispy flavorful skin!

After letting my potato cool a bit, I like to slice it open, sprinkle the inside with more salt and pepper, then plop on a large dollop of cottage cheese. Yes, cottage cheese! Sounds weird, right? But it's so good. Trust me. If you like butter, sour cream, and/or cheese on your potato, you'd probably like cottage cheese on it. It makes it creamy, cheesy, and fluffy. Mmm mmm goooood.

Sometimes I'll add bacon bits (the soy kind for me), chives or green onions, and maybe a scoop of my delicious vegetarian bean chili.

This makes a great side dish, or even the main event! Enjoy!

Look at this delicious thing. You know you want to eat it. Go ahead, treat yourself.