Who doesn’t love a slice of delicious pie? And, who wouldn’t feel good about eating a healthy pie made of vegetables? During the months of February and March, Creative Discovery Museum is teaching children how to make vegetable pot pies in the Museum’s Culinary Corner kitchen class. You can also make this savory comfort food with your children at home.
The role of the pot pie has changed little since its humble beginnings. Historically, pot pies, or pocket foods, were made out of necessity and for convenience, using left-over pastry dough filled with local ingredients and sealed so it can be easily transported without concern of mess. Pot pies are either savory, filled with meat and/or vegetable, or sweet, filled with berries, chocolate, or nuts mixed with sugar. Both are bound together by a flaky, doughy crust made by hand or a store-bought, ready to use variety. For this recipe, either will work.
To make the pot pies in the Museum, we use a Breville personal pie maker. But to create your own, simply follow the instructions below to make one large pie the whole family can enjoy.
Carrots (handful of match-stick carrots will do; have kids break in half before adding to mixture)
Frozen Peas, 1 cup
Onion (one whole onion, diced)
Cauliflower (small flower bud, chopped coarsely; ask kids to break apart pieces to add)
Spinach (large handful; have kids tear into smaller pieces)
Salt and pepper, large pinch
Olive oil, 2 Table spoons
Thyme, large pinch
Sharp cheddar cheese, 1 cup
Ready-made pie crust
Preheat oven to 350 degrees.
Saute the onions, cauliflower, carrots, spinach, peas, salt and pepper, thyme and olive oil for five minutes on medium heat, or until onions become translucent. Remove from heat and add to ready-made pie crust. Sprinkle cheese over top and add top layer of crust. Bake for 30 minutes or until golden brown.
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