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1
Peel and cut carrots, potatoes/turnips into 1/2 inch cubes.
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2
Slice leeks (white and pale green parts only), mince shallots/onion, mince thyme.
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3
(By the way, these are just the basic veggies feel free to experiment and use different vegetables you like.
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4
I've used mushrooms, broccoli, fake chicken, lots of different stuff, and its all good!
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5
).
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6
Bring 4 to 6 cups of vegetable broth to boil.
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7
Add carrots and potatoes/turnips.
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8
Simmer uncovered until vegetables are just tender, about 10 minutes.
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9
Using slotted spoon, transfer vegetables to large mixing bowl.
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10
Add greens to broth and wilt, about 1 minute.
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11
Using slotted spoon, transfer greens to colander, drain well, and then add to vegetables in bowl.
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12
Reserve 4 cups of broth and put in bowl.
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13
Melt butter in same pot over medium heat.
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14
Add leeks, shallots and thyme.
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15
Saute until tender.
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16
Add flour and stir 2 minutes.
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17
Stir in 4 cups broth and white wine.
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18
Increase heat to high and bring to boil, stirring constantly.
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19
Add soy and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes.
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20
Season with salt and pepper.
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21
Pour gravy over mixture in vegetables and stir.
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22
Let cool before baking, about 30 minutes.
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23
(Filling can be made day before if you want).
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24
Put baking sheet under 4 quart baking dish - it tends to boil over; preheat to 400F.
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25
*Use any basic dough crust recipe you like.
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26
You can put the vegetables directly in to the casserole dish with just a crust on top or you can put a bottom crust as well (I like it with crust just a top & my husband likes it with crust all around).
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27
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes.
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28
Let stand 10 minutes before serving.
