I have been making a "Potato Pie with Mint Yogurt"* for years. Then I found this recipe from Jamie Oliver. It has more vegetables. I just make it simpler than his recipe.-Mike
* http://veggiefernandezs.blogspot.com/2010/07/potato-pie-with-mint-yogurt-sauce.html
Serves 8
or fewer with leftovers
Preheat the oven to 350F (175C)
1 frozen set of (gluten-free) pie crust
2 each organic: onions, carrots, stalk of celery, and leeks
1/4 cup (60 g) organic frozen peas
8 ounces (225 g) organic button mushrooms
olive oil
1/2 bunch of fresh thyme, or dried 1 Tbs. (15 g)
1 1/2 cups (335 ml) white wine
all-purpose (gluten-free) flour
10 ounces (285 g) organic mixed wild mushrooms
2 tsp. (10 ml) mustard
1 organic egg,
free range or organic rotisserie chicken (about a cup or two/225-455 g) or package of boneless thighs cut into pieces
1. Brown the boneless thighs in a skillet with some oil, or slice the rotisserie chicken into pieces (set aside)
2. Roughly chop the: onions, carrots, celery, leeks, peas, and button mushrooms.
3. Remove the boneless thighs and sauté the vegetables.
4. Add the (striped) thyme. Stir a few minutes.
5. Add the wine and scrape the bottom of the skillet to add flavor.
6. Add the chicken, wild mushrooms and water or organic chicken or vegetable stock to cover the everything.
7. Bring to a boil, turn down, and simmer for 30 minutes or until the sauce has reduced and thicken. Use some flour if needed.
8. Remove from the heat and cool.
9. Fill the pie crust with the mixture. (Freeze the rest for another meal.)
10. Put the second crust on top. Brush the top with an eggwash. Cut a small X on top and use a folk to edge around the pie.
11. Place the pie on a baking sheet. Bake for 45 minutes or until the crust is golden brown.
12. Remove from the oven and cool about 5 minutes.
-modified Jamie Oliver's Comfort Food
* http://veggiefernandezs.blogspot.com/2010/07/potato-pie-with-mint-yogurt-sauce.html
