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Pot pies don’t have to be chock full of chicken or beef. These vegetarian pot pies pack so much flavor, that you won’t even know the meat is gone.
Preheat your oven to 400 F and situate an oven rack to the middle of the oven.
In a large sauce pan, place the potatoes. Fill the pot with water until it just covers the potatoes then season with salt. Place on the stove and heat on high. Bring to a boil and boil for 7-8 minutes. Drain and set potatoes aside until you are ready to use.
Meanwhile, in a large Dutch oven over medium heat, melt the butter and add the leek, onion, fennel and season with salt and pepper. Cook over medium heat until the veggies are soft, about 8 minutes. Whisk in the flour until all has combined, and cook or 3-4 minutes. Gently whisk in the vegetable broth and add the thyme, oregano, mushrooms, parsley, carrots, peas and cooked potatoes. Stir to combine then season again with salt and pepper. Slowly drizzle in the heavy cream or milk and stir again to combine. Let simmer, covered, for about 20-25 minutes.
Meanwhile, flour a work surface lightly, and lay out your puff pastry or pie crust. With a lightly dusted rolling pin, roll out your dough until it is very thin. Prepare your preferred size of individual serving size ramekins by ladling in your filling until it reaches ¾ of the way up the dish.
Now cut out your dough into circles with a pair of kitchen shears so that it covers the entire top of the ramekin. Press down the edges of the dough with the back side of a fork and poke a few holes on the top.
Combine the egg and water in a small bowl and beat together. Brush the dough with the egg wash and sprinkle with salt and pepper. Set your ramekins on a large baking dish and bake at 400 F for 25 minutes or until golden brown. Let cool for 5 minutes and then serve!
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!