Winter Solstice Pot Pie

9 steps

Updated at: Thu, 17 Aug 2023 13:00:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories240.3 kcal (12%)

Total Fat14.9 g (21%)

Carbs23.6 g (9%)

Sugars1.7 g (2%)

Protein3.6 g (7%)

Sodium447.2 mg (22%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Pie Crust

1 ¼ cupflour

1 tspsalt

½ tspblack pepper

½ cupbutter

3 Tbspwater

iced

Pie Filling

2 CupsVegetables

Diced, Options for diced vegetables, onion, garlic, carrot, celery, potato, mushroom, sweet potato, winter squash, turnip, parsnip, broccoli, or Brussels sprouts, I used onion, garlic, mushroom, white potatoes and turnips

4 CupsGreens

Chopped, Options for chopped greens, spinach, kale, cabbage, mustard greens, turnip greens, broccoli rabe or chard, I used spinach, turnip greens, and a small amount of kale

2 Tbspoil

1 handfulsflour

½ cupbroth

Instructions

Pie Crust

Step 1

Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.

Step 2

Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

Pie Filling

Step 3

Preheat oven to 350, allow 15-20 minutes for chilled dough to thaw before rolling out.

Step 4

Heat oil in large skillet, toss in diced vegetables. Saute until surfaces are just beginning to brown and add crushed/minced garlic.

Step 5

Add in greens and cook until just barely wilted and soft. Season with salt and pepper to taste while stirring.

Step 6

Toss in handfuls of flour until ingredients are well coated, then slowly pour in broth. Alternate between adding broth and stirring so that you can get a good, non-lumpy consistency.

Step 7

Roll out dough and press into greased or non-stick pie pan. Pour in veggie/greens mixture. Roll out second ball of dough and press into place on top. Make a few cuts to allow for steam to escape.

Step 8

Bake 30-40 minutes, or until the crust is golden brown. (*If the edges are browning too quickly, you can wrap foil around the pan to cover them for the last 15 minutes.)

Step 9

Let sit 5-10 minutes after removing from the oven before serving