If loosing weight tastes this good, I think I'll keep going! :)
Pot Pie!
4 medium carrots, sliced
3 medium potatoes, chopped
1/3 cup whole wheat flour
4 Tablespoons melted coconut oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups mushrooms of choice (I have used chopped Portabello, fresh sliced, or canned sliced when I didn't have fresh;)
1 Large onion, chopped
2 cups Frozen green peas
Biscuit Topping (recipe below)
Cook carrots and potatoes in water in saucepan until tender-crisp.
Blend flour into melted coconut oil in medium saucepan over low heat.
Cook for 3 minutes or until smooth and bubbly, stirring frequently.
Stir in vegetable broth gradually; increase heat to medium. Cook until thickened, stirring constantly.
Stir in poultry seasoning, salt, pepper.
Place chopped onion, mushrooms, and frozen peas in baking dish or dishes. (I have used a deep cake pan or 2 deep 9 inch pie pans. If they are small pie tins you could probably use three or 4 my deep dish ones were really full. You can see in the picture that they some spilled over the sides while cooking;)
Drain carrots and potatoes place them in the pan also.
Pour in broth mixture over the vegetables.
Top with Biscuit Topping.
Bake in preheated 400 degree oven for 45 minutes or until topping is golden brown.
Biscuit Topping
4 cups whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
2 cups rice milk
8 Tablespoons olive or coconut oil
Mix flour, baking powder and salt in medium bowl. Add milk and oil all at once; mix just until moistened.
note, it makes A TON!!
