Saturday, February 20, 2010

{Veggie} Pot Pie Casserole

While browsing through the December/January Rachel Ray mag I came across chicken pot pie caserole and thought that sounded delish.  The recipe used rotisserie chicken, and that is right up my alley since it’s already cooked and cheap! I also liked the idea of topping the pie with sliced bread instead of dough or biscuit mix, and thought this recipe would be a great way to use up bread that has been sitting in my fridge for a while.

However, when I got to the store I saw a lovely butternut squash and thought a veggie pot pie sounded better :)

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 small onion, finely chopped
• 2 stalks celery, halved lengthwise and cut into 1/4-inch pieces (+1)
• 1 large carrot, peeled, quartered lengthwise and cut into 1/4-inch pieces (used baby carrots and chopped them)
• Salt and pepper (+ marjoram & thyme)
• One 8-ounce container sliced mushrooms (+4 oz)
• 2 tablespoons flour (+1)
• 3/4 cup heavy cream (substituted 1 c. of veggie stock)
• 1 store-bought rotisserie chicken, meat torn into 1/2-inch pieces (about 4 cups) (substituted 1 butternut squash and 3 baby zucchinis)
• 2 tablespoons finely chopped flat-leaf parsley, plus more for sprinkling
• 1/2 cup grated parmesan cheese, plus 2 tablespoons for sprinkling (omitted, but that sounds good!)
• Six to eight 1/2-inch-thick slices Italian bread (40 cal sliced bread)

(For the original directions follow the link, I’m going to tell you what I did)

1. In a large pan, sauté onion, carrots and celery in EVOO on medium-high heat.
2. Add chopped squash and mushrooms, and sprinkle flour and spices on top. Mix well. Pour veggie stock in; reduce to medium heat and cover for 15 minutes)
3. If mixture is too dry, add stock. If too wet, uncover and lower heat until some liquid is evaporated.
4. Toast bread and serve on the side as pictured, or cut into crouton-sized pieces and sprinkle on top.

Um, this is good! I’m not sure why Rachel Ray didn’t add any other spices, but it definitely needs some. I think the thyme was a good choice, but I’m going research what other spices usually go into a pot pie and add them next time.

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