Veggie Pot Pie Oamc Recipes

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
• Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
• Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
• Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.
• Add the vegetable stock, thyme, and salt. Bring to a boil, then reduce the heat to medium and simmer until the sweet potatoes are tender, about 10 minutes.
• Scoop a heaping tablespoon of filling into each puff pastry cup. Top with the remaining puff pastry circles, crimping the edges and pressing to fit inside each muffin cup. Brush the top of the pastry with the beaten egg.
• Bake until golden brown, 20-25 minutes. Let cool for about 5 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust.
• Cover with top crust, and crimp edges to seal.
• Slit top crust, and brush with beaten egg if desired.
• Bake for 35-50 minutes.
• Remove from oven, and cool for 10 minutes before serving.
• To freeze: Mix filling ingredients as directed. Remove both pie crust from pan. Brush first crust with beaten egg, lay second crust on top. Divide filling into 4 mini loaf pans. Trace crust and cut out. Place crust over pans and seal. Use a knife to make several vents for steam. Cover with plastic wrap and place into a zip-top bag.
• To serve: From frozen, cover pies with foil and place on a baking sheet. Bake 40 minutes at 375. Remove foil and bake an additional 30 minutes. Allow to rest 10 minutes before serving.

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees.
• Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9" pie plate.
• Mix remaining milk, egg and baking mix and pour over chicken mixture.
• Bake until hot and topping is golden.