I've been making this dish for about six-seven years or so and I update the ingredients based on what it is in the crisper and the freezer. This recipe can also be expanded for a make-ahead frozen dinner, just cover and freeze after you've put the sauteed vegetables in the baking dish and before it goes in the oven. Thaw it out when you're ready and bake it for about a half an hour.Vegetarian Pot Pie
inspired by the Vegetarian Times Complete Cookbook
In a large stockpot heat about a half a cup of vegetable broth over medium heat to simmer. Add one diced onion and let simmer for a minute or two until slightly translucent. Then add the following vegetables:
1 cup of chopped celery
1 cup chopped carrots
1 cup green beans (I use frozen)
1/2 cup peas (I use frozen)
1 cup diced red peppers
1/2 cup corn (I prefer frozen over canned)
Sometimes I mix and match vegetables, again based on what is available in my fridge.
While the vegetables are sauteing in the broth prepare a 2 quart or larger casserole dish with olive oil spray and preheat the oven to 400 degrees Fahrenheit.
Cook the vegetables for about ten minutes then add 1/4-1/3 cup of whole wheat flour, stirring until well combined. The veggies will start to get pasty and sticky. Then add two cups of vegetable broth and a cup of milk or milk substitute (I prefer whole organic milk but have used unsweetened soy milk). Season with soy sauce (a teaspoon or splash should do), thyme, sage, black pepper or your other favorite herbs. Today I used fresh sage and savory and a dried herbs de province blend from Red Monkey. You can also add a sprinkle of cayenne if you want a little heat.
Stir the vegetables frequently until the mixture has thickened. Pour it into the prepared baking dish and add a biscuit topping - I use Jiffy mix ratio of 2-1/3 cups of mix to 2/3 cup milk and slather over the top. Make sure you don't seal the edges with the biscuit dough so the juices can breathe and not bubble over.
Put the uncovered baking dish in the oven for 20 minutes to a half hour. You want the biscuit topping to be golden and the juices to be bubbling.