Vegetable Pot Pie
by Focused on Fit
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Ingredients
- 1 1/2 Cup Unbleached All Purpose Flour
- 1/4 Teaspoon (tsp) Salt, table (tsp)
- 1/4 Teaspoon (tsp) Baking Powder, Low-Sodium Teaspoon
- 4 Tablespoon (TBSP) Butter, Without Salt
- 4 Tablespoon (TBSP) Shortening, Vegetable, Household, Comp
- 1/3 Tablespoon (TBSP) Vinegar, Distilled
- 2 Fluid Ounce (fl oz) Water, Tap, Well
- 4 1/2 Cup Chickpea, Potato & Kale Soup
Directions
To make the crust (from King Arthur Flour):
1. Combine the flour, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
2. Mix the vinegar with 4 tablespoons of ice water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
3. Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
To make the pie:
1. Pour 4 1/2 cups of Chickpea, Potato & Kale Soup into pie pan.
2. Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
3. Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
4. Serve warm on a cold winter night!