Vegetarian Pot Pie “Thanksgiving Special”

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  • 1 Pillsbury Pie Crust (2pack)
  • 1 cup of Brussel Sprouts, remove bottom stem
  • 1 large heirloom tomato
  • 1 banana pepper
  • 1 small sweet red pepper
  • 1 small sweet yellow pepper
  • 1 leak, rinsed to remove excess dirt
  • 1 large red potato
  • 1 large Yukon gold potato
  • 1 tomatillo
  • 1/2 cup of chopped green onions
  • 4 oz of mild goat cheese
  • 4 tablespoons of butter
  • 1/2 cup of home made Sofrito (ingredients and directions below)
  • Olive oil
  • Sea salt
  • Black pepper


  • Arrange chopped vegetables onto baking sheet, drizzle with 1 tablespoon of olive and sprinkle sea salt and black pepper
  • Roast vegetables for 20 minutes at 425 degrees
  • Drizzle 1/2 tablespoon of olive oil and a sprinkle of sea salt into a pot of boiling water, add chopped potatoes to water cook until soften
  • Spray pie dish with Pam baking spray.
  • Roll out Pillsbury pie crust add flour to each side and carefully mold pie crust dough onto pie dish
  • Place second pie crust dough on silicon mat, using fall cookie cutters, cut out shapes
  • Remove roasted vegetables from oven
  • Drain potatoes
  • Arrange 4 tablespoons of butter on the bottom of pie crust
  • Place potatoes on top of butter
  • Followed by roasted vegetables, homemade Sofrito, chopped goat cheese and green onions.
  • Cover pie with cut out shapes of pie dough.
  • Bake for 35 to 40 minutes at 400 degrees.
  • Remove pie from oven when there’s 10 minutes to spare, gently brush melted butter to cover the top of pot pie.

Sofrito Ingredients

  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 cloves of garlic, chopped
  • 1 cup of small tomatoes
  • 1 lime
  • 1/4 cup of olive oil

Sofrito Directions

  • Add above ingredients to a small sauce pan, simmer for about an hour till all ingredients reduce.



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