New Year's Day, the personal pot pie making was on.
Mr. BB30 and I each made two. I went with traditional and a Mexican inspired one with soy chorizo and black beans. By far, my favorite was my more traditional one. I cooked up some carrots, celery, onions, garlic, and mushrooms, and crumbled in half of a veggie boullion cube. I added a little flour (technically it was vital wheat gluten flour-lower in carbs; have it around for making seitan roast) and let it cook for a couple of minutes so the flour wouldn't taste raw (I think I actually learned that from Rachael long ago). Then I added a little water to create a gravy consistency. I threw in some defrosted green peas.
I covered it with a thin layer of homemade dough and baked.
So comforting and delicious. We were obviously winging it, and the takeaways from next time are:
- Add more flavor to the dough with herbs.
- Brush the tops with Earth Balance when done.
- Add dough on the bottom as well.
I love the portion control that the singles offer. They'll also be so cute to make little cobblers and crumbles!
TMI: I also learned over Christmas and New Year's that my belly and overly processed fake sausage aren't friends. What foods hate you?