Root Vegetable Pot Pie

Recipe by: The James Mobile Education Kitchen, OSU Wexner Medical Center

Yield: 10-12 portions

Ingredients:
Filling:
1 tbsp butter
1 tbsp olive oil
4 cups of chopped root veggies of your choice: carrots, parsnips, rutabaga, potato etc.
1 small onion medium diced
1-2 ribs of celery, diced
2-3 cloves of garlic, minced
3 tbsp flour
4-6 cups low sodium vegetable or chicken stock, your choice
2 sprigs of thyme
Smoked paprika if you would like
1 egg for egg wash
Salt and pepper to taste

Pie Crust (makes top crust only, if you want a double crust, double the recipe or utilize your preferred pie crust):
2 cups of all purpose flour
1 cup of whole wheat flour
1/2 cup olive oil
1/4 tsp salt
1/2 cup of cold water

Preparation Method:
Download the recipe for directions.

Download the full recipe below: 

Categories: , Tags: , ,

Additional information

Uses

CATERING, GRAB AND GO, PATIENT FEEDING, RETAIL
DIETARY

Related products