pot pie! remember it, from the winter? well here’s a summer one full of cherry tomatoes and fresh corn.
i was super stoked to use a ton of stuff from our garden that was all FINALLLY READY. like these beautiful carrots! check it!
and i’ve got to say, cooking with your own garlic just makes everything better. this garlic turned out great, huge cloves really good taste, insane for roasting.
THE PIE makes 2 big pies (9 inch)
i used this dough recipe for the crust again because it’s my fav. i know it says to roll it out and chill it, but i didn’t and it was just fine. i mean, you shouldn’t roll it out and leave it sitting out warm for a long time but if you make your filling, roll it out and assemble then no problemo. also i used all whole wheat and it was great.
1 red onion, diced
3 carrots, sliced
3 ears of corn
a pint cherry tomatoes
10 nugget potatoes, cut small
4 tbsp dill, chopped
4 cloves garlic, minced
1 cup spinach, chopped
sautee onion in a big pan. cut the kernels off of your corn and add that and cook for 5 minutes. next add the carrots and potatoes. cook for a couple minutes then add tomatoes, garlic and spinach. cook until spinach wilts. add your gravy and dill and simmer for 10 minutes. assemble your pies! eat em!