Veggie Pockets

PhotobucketAnother Mouthwatering Monday post!

An all-time favorite meal in our home is chicken pot pie. But with JBelle taking the vegetarian route I figured that was no longer an option for us. I got to thinking about it though and it occurred to me that I could do the dish without the chicken. However, there was something about it that seemed a bit unappetizing to me. I thought on it a little more and the idea formed to make individual pot pies with a veggie only filling. Much to my amazement, it was hit and so the Veggie Pocket was born!

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Yummy Veggie Pockets

Veggie Filling

1 bag of frozen mixed veggies
1 (or 2) cans cream of celery soup (depends on how much you’re making & how “creamy” you want your filling to be, small bag/box of veggies – 1 can, regular size bag of veggies, probably 2 cans)
~1/2 T poultry seasoning
Seasoned salt to taste

Biscuit recipe (doubled if you have large amount of filling)

2 cups self rising flour (or all purpose with about 1 T baking powder)
1 stick butter (I’ve only ever used butter, so I can’t recommend using margarine)
1 cup milk
extra flour for dusting and rolling out

Directions

Mix all the veggie filling ingredients together in a bowl and set aside. Cut the butter into the flour using a pastry cutter until the mixture is well incorporated and looks like course crumbs. Add the milk and stir together (dough will be sticky). Turn the dough out onto a well floured surface and roll out with a rolling pin to about 1/4 to a 1/2 inch thick. Use a cookie/biscuit cutter to cut out circles. Once you’ve cut out all your circles, one at time roll out each circle until it’s roughly twice the size it was before. Put a spoonful of veggie filling onto one circle.

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cut out biscuits

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ready to assemble

Then using some water, wet the edges of the biscuit with the filling on it and the edges of another biscuits. Place the second biscuit on top of the veggie mixture biscuit and seal the edges together. Then, if you like, you can crimp the edges with a fork.

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crimped edge

Using a fork, poke the top a couple of times to vent. Place them on a cookie sheet and bake at 425 degrees for about 20 minutes or until crust is a light golden brown.

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golden brown & ready to eat!

It’s tonguegasmic!

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Did you get you some new undies last week? I did! ;)  The Diaper Diaries I Cor 7:3 Week 3 Challenge is up…head on over and shed a little light on the subject!

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8 Comments

Filed under by Malia, life as a domestic goddess

8 responses to “Veggie Pockets

  1. YUMMY, Malia!
    and you said Tonguegasmic!! BWAHAHAHAHAHAAA

  2. I love chicken pot pie too and never thought of doing it like this. Great idea!

  3. She’s gone vegetarian? Where have *I* been?

  4. Malia

    Clarissa,
    I’ve mentioned it a couple times here on the blog but it’s not like we made an announcement or anything. So don’t worry, you’re not exactly out of the loop. ;)

    She and a couple of her friends from school decided to this right before Winter Break in December. So far, she’s stuck to it! It’s been a challenge but we’re learning a lot and trying new things!

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