Mushroom Pot Pie

  • on January 7, 2007
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Ingrients & Directions

1/3 c Soy milk
1 tb Sugar
1/2 ts Salt
2 ts Oil
1 ts Dry yeast
3 tb Warm water
1 3/4 c All-purpose white flour

3 c Mushrooms, quartered
2 c Corn
2 ea Zucchini, sliced & quartered
1 ea Red bell pepper, chopped
1 ea Onion, chopped
2 ts Oregano

2 tb Oil
2 tb All purpose flour
1 1/2 c Soy milk
1/2 ts Salt
1/2 ts Black pepper

TOPPING: Combine the first four ingredients in a small saucepan & heat
until the sugar has dissolved. Set aside. Dissolve yeast in a small
bowl in warm water. Set aside.

Beat together the reserved milk mixture & 1/2 c flour in a medium
sized bowl. Mix in the yeast. Add 1 c flour & continue to mix. Add
enough of the remaining flour to make a soft dough. Cover with a damp
towel & allow to rise until doubled in size, about 1 hour. Punch
down, knead & let rest for 5 minutes.

FILLING: Placing all filing ingredients in a large skillet & sprinkle
with water. Steam for 5 minutes. Drain & transfer to a 3-qt

SAUCE: Heat oil in a small pot & stir in the flour. Whisk in the milk
& cook over low heat until the mixture is smooth & thick. Stir in the
salt & black pepper & pour over the vegetables.

ASSEMBLE: Roll dough into a 10″ square & cut into 1″ wide strips.
Weave strips into a lattice & place on top of the casserole. Tuck
edges in, cover & let rise for 20 minutes.

Preheat oven to 375F. Bake until browned, about 30 minutes.

12 Servings

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