Another request from Lisa. And another that works great in the crock pot.
Country (Veggie) Pot Pie
Saute in 3 Tbl. olive oil (organic, extra virgin):
1 small onion (organic), diced
3 stalks celery (organic), chopped
In large stock pot or crock pot add:
- 8 cups diced potatoes (organic)
- 2 cups sliced carrots (organic)
- 2 cups peas (organic – fresh, shelled if available, otherwise frozen)
- 2 tsp. dried parsley (non-irradiated, organic)
- 1 tsp. dried basil (non-irradiated, organic)
- 4 cups vegetable broth (or pure water with Rapunzel vegetable bouillon)
- squirt of Bragg’s Liquid Aminos
- sauted onions and celery
Cook until veggies are soft.
Stir in: 1/2 cup whole wheat flour (fresh ground, organic), shaken in 1 cup pure water to thicken.
S&P if desired.
If made in a stock pot, transfer to casserole dish or 9×13. (If made in crock pot, you can leave it there.) Top with Biscuits. To serve place biscuit on plate (we slice them in half), then ladle veggies on top of it.
We always make lots of extra biscuits to eat with butter and all-fruit (no sweeteners or additives) jam, with this. Also a nice green veggie salad.
Biscuits
Mix together:
- 6 cups fresh ground, organic, whole wheat flour
- 3 Tbl. baking powder (non-aluminum containing brand, like Rumford’s)
- 1 tsp. unrefined salt (Real®, himalayan, or celtic salt)
Cut in:
- 3/4 cup unsalted butter (organic, if you can)
Add:
- 2-2 1/4 cups pure water
Stir until ball forms.
Roll 1/2 – 3/4″ thick. Cut into circles (with a glass or biscuit cutter).
Back on ungreased cookie sheet (stoneware is awesome!) for 12-15 minutes at 425°.
