pot pie recipe.

first real fall-feeling day.
rainy
windy
cool.

this is how we celebrate.


easy-peasy pot pie

what you'll need:

either a large dish or several smaller oven safe bowls, a microwave safe mixing bowl, and a saucepan and a whisk



ingredients:

*fresh veggies of your choice, chopped
(i use potato, peas, pumpkin or other winter squash, broccoli, onion, corn and green beans. or whatever else i have laying around)
*butter (or substitute)
*milk or plain soymilk
*sour cream (or imitation)
*salt
*pepper
*flour
*cumin
*sage
*olive oil
*cheese, if you feel like it
*frozen phyllo dough sheets.

first, thaw your phyllo dough if it's frozen. just microwave it for a minute or so..

then preheat the oven to about 400

then steam your veggies in the microwave.

while the veggies are steaming, melt the butter in the saucepan. i usually use a few tablespoons but it really depends on how much you're making.(i never measure anything, so you'll just have to use your brain and judge for yourself. i have faith in you.)

add enough flower to make a bit of a paste
then add the milk (a cup or so, i guess)
then the sour cream.
it should already be all saucy, if it's not thick enough, add more flour or sour cream. or cheese. which is good. like aged sharp cheddar. yum.( i'm not vegan anymore so i can say that)

season the sauce to taste.

you should have about 2/3 as much sauce as you do veggies. i like mine saucy so i make a bit more.

dump your veggies in whatever receptacle you'll be baking them in, and cover them with the sauce

cover the veggies with the phyllo dough as the package directs. if you're using smaller bowls, just fold the sheets in half, making& sure you brush a little oil between the folds. the more sheets you use the happier you'll be. just pile em on, and don't worry about being too dainty.

bake em until they get all bubbly and the dough gets toasty brown!

let em cool for AT LEAST 5 minutes or you'll burn your face off. seriously.

eat the hell out of em!