Spring vegetable pot pie
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Date: 2025-05-27
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Comments and reviews: 20
ianrickey208
1000 for the MadeIn carbon steel pans. I have the 12 variety and when I first opened it, I was not in love with it's shape. Kinda wok'ish and not what I thought I was looking for. And then, someday, I used the pan. OMG! It was an amazing experience! Hit's up in a snap, non-stick, cleans easily, precision temperature control - it's my primary pan for sure these days. I'm not sponsored and am apparently too old for a job in their Austin location, but I strongly recommend their products.
These folks know cooking like no one else. Get some and love your new family heirlooms.
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1000 for the MadeIn carbon steel pans. I have the 12 variety and when I first opened it, I was not in love with it's shape. Kinda wok'ish and not what I thought I was looking for. And then, someday, I used the pan. OMG! It was an amazing experience! Hit's up in a snap, non-stick, cleans easily, precision temperature control - it's my primary pan for sure these days. I'm not sponsored and am apparently too old for a job in their Austin location, but I strongly recommend their products.
These folks know cooking like no one else. Get some and love your new family heirlooms.
reply
jadehendrix
GlutenFree attempt here:
I tried using a 1-to-1 gluten free flour like King Arthur for the biscuit. Used buttermilk but everything else same. Was actually amazing! a gluten free version still needs tweaking of recipe or technique in order to more easily transfer the crust onto the pan from parchment paper. Maybe need to chill again Since it doesn't hold together as nicely as wheat.
For the rue using only rice (or buckwheat, or teff) flour and not the 1-to-1.
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GlutenFree attempt here:
I tried using a 1-to-1 gluten free flour like King Arthur for the biscuit. Used buttermilk but everything else same. Was actually amazing! a gluten free version still needs tweaking of recipe or technique in order to more easily transfer the crust onto the pan from parchment paper. Maybe need to chill again Since it doesn't hold together as nicely as wheat.
For the rue using only rice (or buckwheat, or teff) flour and not the 1-to-1.
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Evelyn-i6e7f
I do a vegan version not so different from yours; leeks carrots peas and mushrooms plus chickpeas (protein) for filling and I use almond flour in the pseudo biscuit lid and roux. But I complicate everything by making a bunch of individual ones and freeze 'em for those nostalgic moments. I LOVED mixing herbs with the biscuit, note to self, awesome Adam and definitely use homemade vegan yoghurt in the mix.
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I do a vegan version not so different from yours; leeks carrots peas and mushrooms plus chickpeas (protein) for filling and I use almond flour in the pseudo biscuit lid and roux. But I complicate everything by making a bunch of individual ones and freeze 'em for those nostalgic moments. I LOVED mixing herbs with the biscuit, note to self, awesome Adam and definitely use homemade vegan yoghurt in the mix.
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TheOriginalFaxon
If you wanted more protein in this recipe you could just sear off some butterflied chicken breast or hammered chicken thighs first, slice them up, and mix them in when you put the crust on. Would go perfectly with it and keep with the whole affordable cooking for simple (practical) people theme that a recipe like this is perfect for
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If you wanted more protein in this recipe you could just sear off some butterflied chicken breast or hammered chicken thighs first, slice them up, and mix them in when you put the crust on. Would go perfectly with it and keep with the whole affordable cooking for simple (practical) people theme that a recipe like this is perfect for
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SimuLord
When making a biscuit crust for a pot pie, think pancake, not biscuit. Gluten is your enemy in this instanceI'd even go so far as to suggest using cake flour for the whole thing (but of course cake flour costs quite a bit more than good ol' AP, so YMMV)
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When making a biscuit crust for a pot pie, think pancake, not biscuit. Gluten is your enemy in this instanceI'd even go so far as to suggest using cake flour for the whole thing (but of course cake flour costs quite a bit more than good ol' AP, so YMMV)
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JH_789
On the topic of pot pie spinoffs, I make a delicious breakfast pie. Standard pie crust for the bottom. The filling is sausage gravy with broccoli and peppers. The top is hash brown with some shredded carrot, onion, and diced bacon mixed in.
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On the topic of pot pie spinoffs, I make a delicious breakfast pie. Standard pie crust for the bottom. The filling is sausage gravy with broccoli and peppers. The top is hash brown with some shredded carrot, onion, and diced bacon mixed in.
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YYZed
It's been 40s-50s and rainy in Maine. Decided to make a pot pie this weekend because the weather felt appropriate for it. I was going to make biscuit dough and just put the biscuits on top, but then lo and behold you release this.
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It's been 40s-50s and rainy in Maine. Decided to make a pot pie this weekend because the weather felt appropriate for it. I was going to make biscuit dough and just put the biscuits on top, but then lo and behold you release this.
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1cedis
This is perfect, i have been looking for more veg dishes that dont rely on vegetarian meat alternatives, so far i have a veg lasagne, a chilli soya chunk rice veg bowl and now a spring veg pot pie, thanks.
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This is perfect, i have been looking for more veg dishes that dont rely on vegetarian meat alternatives, so far i have a veg lasagne, a chilli soya chunk rice veg bowl and now a spring veg pot pie, thanks.
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nixczski
I love how similar this is to your chicken pot pie recipe! It makes sense every step of the way. We still have that one in our regular dinner rotation, at least once every couple of months. Cheers!
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I love how similar this is to your chicken pot pie recipe! It makes sense every step of the way. We still have that one in our regular dinner rotation, at least once every couple of months. Cheers!
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Kirbyluver2
americans do NOT need to be worried about protein anyway. most of us are lacking vitamins and fiber. skip the protein once in a while. unless ur a pro athelete or body builder its excessive
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americans do NOT need to be worried about protein anyway. most of us are lacking vitamins and fiber. skip the protein once in a while. unless ur a pro athelete or body builder its excessive
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NikkiBdraws
I remember tasting a little bit of buttermilk a few years ago and being like wait, this taste like yogurt. Since then, I've always made biscuits with yogurt and milk. Freaking delicious.
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I remember tasting a little bit of buttermilk a few years ago and being like wait, this taste like yogurt. Since then, I've always made biscuits with yogurt and milk. Freaking delicious.
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jjjjjjjjj99
I’ll make this and sub the leeks and carrots for beef and pork shoulder. Also add bacon and peanut butter and protein powder for the corn and peas. And a red bull instead of water.
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I’ll make this and sub the leeks and carrots for beef and pork shoulder. Also add bacon and peanut butter and protein powder for the corn and peas. And a red bull instead of water.
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WijaLE
In the UK I think this is similar to what we would call a 'cobbler' (looking like cobblestones, but with something more like a traditional scone than a buttermilk biscuit (no buttermilk)
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In the UK I think this is similar to what we would call a 'cobbler' (looking like cobblestones, but with something more like a traditional scone than a buttermilk biscuit (no buttermilk)
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OptimisticVegan
Adam please consider veganism. You’re so into research of food systems. Please consider the cruelty of meat. Veganism is a better way. I know you’re capable of seeing this.
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Adam please consider veganism. You’re so into research of food systems. Please consider the cruelty of meat. Veganism is a better way. I know you’re capable of seeing this.
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secondengineer9814
Thanks for highlighting veggie options, Adam! It's always nice to pick up more veggie recipes! And thank you for always commenting on substitutes when you do use meats
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Thanks for highlighting veggie options, Adam! It's always nice to pick up more veggie recipes! And thank you for always commenting on substitutes when you do use meats
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HellOnFourLegs
-Eat like a normal person and have a protein shake later that hit me like it was personal LOOOOOL in revenge I might do this recipe but adding chicken breast and nutmeg
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-Eat like a normal person and have a protein shake later that hit me like it was personal LOOOOOL in revenge I might do this recipe but adding chicken breast and nutmeg
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ColinKillick
Looks delicious! I bet some sun-dried tomatoes in the filling would play very nicely with these flavors. And you could always add mushrooms for protein if you wanted it
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Looks delicious! I bet some sun-dried tomatoes in the filling would play very nicely with these flavors. And you could always add mushrooms for protein if you wanted it
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aragusea
wow I'm here so early it's almost unreal, I love your videos Adam. I almost always use some of ur simplified recipes since everyone else always overcomplicates everything.
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wow I'm here so early it's almost unreal, I love your videos Adam. I almost always use some of ur simplified recipes since everyone else always overcomplicates everything.
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sephirothjc
I love protein shakes because they mean I can have some stir fried pasta with vegs for lunch and then get my (pretty high) protein requirement later.
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I love protein shakes because they mean I can have some stir fried pasta with vegs for lunch and then get my (pretty high) protein requirement later.
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gibberishname
rosemary and sage always read as FALL flavors to me. Parsley, thyme and something like chive, tarragon or chervil read more SPRING flavors to me.
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rosemary and sage always read as FALL flavors to me. Parsley, thyme and something like chive, tarragon or chervil read more SPRING flavors to me.
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