Homestyle Pot Pie

Another night with a friend over. My husband's long time friend and colleague from out of town came over for dinner this evening. His wife and kid live out of state, so to make him feel at home and not so lonely, we made this homestyle pot pie. He said it tasted like Autumn! Seriously, talk about comfort food.. this was comfort to it's highest. So simple and savory, it's sure to please your family's taste.

Filling Ingredients:

• 2-3 large potatoes, diced
  
• 3-4 stalks celery, chopped
• 1/2 onion, diced
• 2-3 carrots, sliced
  
• 2 garlic cloves, minced
• 1 cup frozen peas (or corn, or both)
• 1 cube veg. bullion
  
• 2 tsp parsley

Biscuits Recipe Ingredients:

• 2 c. flour
• 3 tsp non-aluminum baking powder
• 1 tsp salt
• 1/4 c. non-hydrogenated margarine
  
• 1 cup sour soymilk (soymilk + 1 tsp. vinegar)

Directions: Preheat oven to 375 F. Cook veggies in broth water until soft. Meanwhile, make the biscuits recipe for the crust. Roll or press dough into casserole dish (the above recipe makes enough for one 8x8 dish, double for larger casserole dish- you will have plenty veggies), make sure to get the sides. Spoon cooked veggies with a little broth into the casserole dish, over the dough. Cover the veggies with the remaining dough, poke a few holes with a fork and bake for about 40-45 mins, depending on your stove. Remove from oven when biscuit mixture is cooked completely. Add salt and pepper to taste.




For dessert, my hubby made a lemon blueberry cake from scratch. It was very sweet! He is trying to recreate a recipe from years ago when he worked at a little veggie cafe here in Salt Lake.