Vegetable Pot Pie Sliders
Team: Brookhaven Boys
Host School: Brookhaven Treatment & Learning Center
Age Group: Middle School
Ingredients
Ingredients :
3 bell peppers diced
2 cups broccoli chopped
2 cups spinach chopped
8 potatos chopped
6 carrots diced
2 cups peas
2 cups corn
4 small onion
1 pint heavy cream
1 cup milk
4 tablespoons flour
4 tablespoon Veg Broth
4 tablespoon butter
4 tablespoon minced garlic
2 tsp salt
1tsp black pepper
2 tablespoon Herb De Provence
Dough:
2 cup all-purpose flour
1 tsp salt
12 tablespoons unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
Preparation Instructions
Make dough: Incorporate butter cut into dry ingredients gradually adding water until ball can me formed. Roll out into desired pie pan depth for thickness. Shape dough into pan sheet. Preheat oven to 350.
Next, in large Saute pan add butter, veg broth, cook potatoes and carrots. Sweat the bell peppers, onions, garlic. When potatoes and carrots are par cooked make rue with cream, flour, milk. Add broccoli, peas, corn, and spinach until mixture is thickened sauce. Season sauce with herbs, salt, pepper. Portion into pie pan. Bake 15-20 minutes or until edges are brown at 350.