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Nothing conjures up tummy comfort more than savory vegetables in gravy, covered in a flaky, buttery crust.
Imagine garlic, carrots, celery, potato and peas simmered in a thick sauce, gently seasoned with salt, black pepper, oregano, and sage, then topped with crunchy pastry.
That’s right. Just one crust on top. We’re reducing the fat by eliminating the bottom crust for this special version of the classic vegetable pot pie.
Keep reading to learn a bit about the food culture associated with pot pie, and get this vegetarian’s modern take on the traditional….