Wednesday, October 8, 2014

"My Pantry Project" Tater Tot Pot Pie

Tater Tot Pot Pie. Has a nice ring to it, doesn't it? I think so.  As it turns out tots make a great pot pie topping.

As you may be aware,  I have been working to reduce the amount of "stuff" in what were my overflowing kitchen cabinets and pantry.  I have made a great dent and figured it made sense to expand to the freezer as well.

I have some frozen things were due to be used and this dish is the result of making a dent in those. I served this to family this evening; they seemed to enjoy it.  My daughter told me "you need to make this more often".  I like hearing that.

This comes together easily, especially if you use frozen vegetables. Just make sure you allow enough time for the frozen items to at least partially thaw before you start preparing the dish. The mixed veggies I used contained corn, green beans, peas and carrots. Use whatever kind you like.

Tater Tot Pot Pie

1 tbsp olive oil
1 1//2 cups frozen vegetables, thawed
1/4 cup all purpose flour plus 2 tbsp (if needed)
1 tsp onion powder
2 cups vegetable stock
1 cup non dairy creamer (I used So Delicious Unsweetened Coconut)
4 gardein chick'n scallopini partially thawed and cut into cubes
3 cups frozen tater tots, thawed
1 tbsp thyme leaves
Salt and pepper to taste

Preheat oven to 450 degrees.

In a medium sauce pan over medium heat add the olive oil.  Once heated add the thawed vegetables and season with salt and pepper.  Saute for a few minutes and add whisk in the 1/4 cup flour. Add the onion powder and cook for a couple of minutes constantly stirring.  Add the vegetable stock and the gardein chunks.  Cook for two minutes and then add the coconut creamer. Re-season with salt and pepper.  Allow to come to a boil and cook until the sauce starts to thicken.  If it boils for more than three minutes and has not thickened to the consistency of a thick gravy add the additional flour one tablespoon at a time. Stir continually while the sauce thickens and the raw flour is cooked (at least a minute per tablespoon added). Pour into four quart baking dish.

In a food processor pulse the thawed tater tots and thyme leaves.  Sprinkle on top of the vegetable mixture and bake for 25 minutes at 450 degrees or until bubbly and lightly browned on top.

Allow to stand about ten minutes before serving.

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