The official start of winter is right around the corner! I like to plan ahead and have quick comfort food recipes in my arsenal to warm me up when the temperatures dip. Chicken pot pie is one of my all-time favorite comfort foods, but it can be bit labor intensive to poach a chicken and make the pastry crust. It also tends to be a bit heavy and I prefer to eat things that don’t put me to sleep right after I finish. I found this recipe for individual Vegetable Pot Pies that uses a shortcut for the crust, and after taking one bite, all was right in the world.
Ingredients
Serves: 6
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 1/2 cups sliced wild mushrooms
- 2 small carrots, sliced into 1/4-inch pieces
- 1 small parsnip, sliced into 1/4-inch pieces
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 teaspoon finely chopped rosemary
- Salt and freshly ground black pepper, to taste
- 1 cup low-sodium chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1/3 cup frozen baby peas
- 6 slices thin whole-wheat sandwich bread
- 2 tablespoons mayonnaise
- 2 tablespoons freshly grated Parmesan
- Paprika, for garnish
By Diana Yen
0 ความคิดเห็น :
Post a Comment