This dish came out very good. I had all of these veggies in the fridge that had to be used. I used chicken broth instead of vegetable both and added edamame for protein.
For the pie crust, I made a Brazilian recipe, which is used for chicken pot pie in South of Brazil, add the following ingredients to the blender: 1 egg, 1 egg white, 1/3 cup canola oil, 1/2 cup of milk and flour (around 6 Tbsp, I don't usually measure the flour, I just add a few Tbsp until is nice and not too firm, is supposed to be like a thick smoothie). Poured some of the crust on the bottom of a baking pan, then the veggie mixture and the rest of the crust. Baked at 385 for 40 minutes.
Date Posted: Apr. 4, 2009
Cooking Level: Intermediate