Vegetable Pot Pie and My Review of Moana [RECIPE]
Good Morning Everyone!
It’s another Monday again, but I have a feeling today is going to be a great day. Do you know why? Pot pie. The ultimate comfort food. If you’re a carnivore at heart, toss in some chicken breast. If you are vegetarian, leave it out! If you are vegan, skip the butter and milk and use nut butter and almond milk. This recipe is the “there is something for everyone” kind of dish. Yes, I love pot pie that much. Despite March being just around the corner it is still cold and rainy here. (I think Punxsutawny Phil was definitely right about winter this time!). Anyway, so with the weather still being cool I knew a comfort dish was in order.
But before we dive into this creamy, vegetable-filled delight I want to pause for a moment and talk about Moana. Our Disney movie marathon is going to run over several months because let’s face it: there are that many Disney movies! Today I want to share my thoughts about Moana. The first time I watched Moana I didn’t pay too much attention. (I know… bad mommy!) But hey, sometimes all of the flashing, dancing characters bouncing across my TV screen makes my brain want to hide. At this point after many years I can pretty much tune that stuff out as background noise. This time around I wanted to give it my full attention and I can say with absolute certainty I’m glad that I did.
Now my daughter and I are split on our feelings about the killer pirate coconuts. I think they are adorable beyond belief, and she thinks they are creepy. If you haven’t seen Moana, stop reading now. Spoiler alert! I love how Moana followed the pro-feminism pattern that Princess Merida had. Like Merida, Moana wanted to create her own destiny. She wanted to prove herself by sailing across the ocean to find Maui, who would help her give back the heart (actually a shiny jewel) to Tafiti, (another name for Mother Earth, Gaia, The Goddess, the Hawaiian Islands, etc. I’ll let you interpret that as you wish!). Now in all of her travels, wanderings, and obstacles, Moana comes to learn that she doesn’t even need Maui to give back the heart. She is strong enough, and smart enough, all on her own. (Though it helps that he is there since Maui is the one that stole the heart in the first place!).
Pretty cool story. That ocean wave has a wonderful personality all on its own which made us fall into giggles. Maui was… eh? I mean, I like “The Rock” as an actor in general, but I think he wasn’t necessarily needed in the movie. In true Disney fashion, Moana’s song is completely stuck in my head now and since I don’t know the words, all I can do is hum. (I seriously need a new song to hum at this point). But all in all I give this movie a….
Total Rating: 4/5 forks
And now, onto the recipe!
This pot pie is such a forgiving recipe. Initially it calls for frozen vegetables but you can go so many ways with that if you don’t have any on hand. Grab whatever produce you have, chop it up, and toss it in. Cooked all in one skillet, this recipe is the perfect dish for a busy weeknight meal. I particularly love the homemade Cheddar- chive biscuits. It calls for only 2 tbsp. of chopped chives… but since I love chives, I just grab a good handful and chop it all up. The result is a creamy, tasty, filling, stick-to-your-ribs skillet meal that the whole family will enjoy. I really hope you all enjoy this dish as much as I do. Have a wonderful start to your week everyone, and as always… keep on cooking! ❤
Vegetable Pot Pie with Cheddar Chive Biscuits
Yields: 6 servings
- 3 Tbsp butter
- 1 onion
- 3 Tbsp all-purpose flour
- 1 cup whole milk
- ½ tsp salt
- ¼ tsp dried thyme
- ¼ tsp dried sage
- Freshly cracked pepper
- 1 cup vegetable broth
- 1 lb. frozen mixed vegetables
- 2 cups all-purpose flour
- 3 tsp baking powder
- 6 Tbsp cold butter
- ½ tsp salt
- 1 cup shredded cheddar
- 2 Tbsp chopped chives (optional)
- 1 cup milk
- Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
- Whisk in the vegetable broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping.
- Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add it to the flour mixture, then use your hands or a pastry cutter to work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar and chives.
- Add 1 cup milk to the biscuit mixture and stir until a dough forms. If the dough seems is too wet or sticky to work with your hands, simply dust a little more flour on top.
- Turn the dough out onto a lightly floured surface and press it down into a ¾-inch thick circle, then cut into 6 biscuits (gather up the scraps and reshape to cut more biscuits if needed). Place the biscuits over top of the vegetable pot pie mixture in the skillet.
- Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Serve hot.