‘pot’ pies

For Filling:
Combine any of the following making 6-8 cups and spread
       in a 9″x13″ pan:
          cut up pieces of various vegetables- cooked, sautéed or frozen
          cut up pieces of any cooked meat or fish (optional)
For Filling Sauce:
Make a roux (pronounced ‘rue’) by melting 3 Tbsp. butter in a
       saucepan over a medium heat.
Add in and mix together:
          3 Tbsp.  Summers Sprouted Spelt or Sprouted Wheat Flour
When mix is bubbly, slowly add in, whisking thoroughly:
          2 1/2 c. dairy liquid (milk or diluted yogurt)
          1/2 c. kefir cheese
When roux is thick, spread over veggie mix in 9″x13″ pan.

For Top Crust:
Whisk together:
          1 1/2 c.  Summers Sprouted Spelt or Sprouted Wheat Flour
          1 Tbsp. baking powder
          1/2 tsp. garlic powder
          sprinkling of salt and pepper
Add in and mix well into a stiff dough:
          3/4 c. dairy liquid or water
Pat and roll dough evenly on a floured board until the dough
       is a 9″x13″ rectangle.
Spread over veggies, pinching sides to pan and putting knife cuts
       through dough to let air escape.
Bake at 375 for 20-25 minutes or until top is slightly browned and
       veggie sauce is bubbling.

‘Pot’ Pies

6 – 8 c cut up pieces of various vegetables- cooked, sautéed or frozen , cut up pieces of any cooked meat or fish (optional)
3 tbsp butter
1 1/2 c +3 tbsp Summers Sprouted Spelt or Sprouted Wheat Flour
2 1/2 c dairy liquid (milk or diluted yogurt)
1/2 c kefir cheese
1 tbsp baking powder
1/2 tsp garlic powder
3/4 c dairy liquid or water

For Filling: Combine any of the following making 6-8 cups and spread, in a 9"x13" pan: cut up pieces of various vegetables- cooked, sautéed or frozen cut up pieces of any cooked meat or fish (optional)
For Filling Sauce: Make a roux (pronounced 'rue') by melting 3 Tbsp. butter in a saucepan over a medium heat.
Add in and mix together: 3 Tbsp. Summers Sprouted Spelt or Sprouted Wheat Flour
When mix is bubbly, slowly add in, whisking thoroughly: 2 1/2 c. dairy liquid (milk or diluted yogurt), 1/2 c. kefir cheese
When roux is thick, spread over veggie mix in 9"x13" pan.
For Top Crust: Whisk together: 1 1/2 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1 Tbsp. baking powder, 1/2 tsp. garlic powder, sprinkling of salt and pepper
Add in and mix well into a stiff dough: 3/4 c. dairy liquid or water
Pat and roll dough evenly on a floured board until the dough is a 9"x13" rectangle.
Spread over veggies, pinching sides to pan and putting knife cuts through dough to let air escape.
Bake at 375 for 20-25 minutes or until top is slightly browned and veggie sauce is bubbling.

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Original Recipes | Pies

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pot pie | Summers Sprouted Spelt flour | Summers sprouted wheat flour

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