Shockingly Fabulous Veggie Pot Pie

Holiday Menu time!  This year has been my first attempt in an all Veggie Holiday Menu.  I couldn't have been more pleased with this Macgyver'ed dish.  Whether you are a Carnivore or not, I doubt you'd miss meat with this little treat.  I'm not a big tofu girl so I always substitute anything that calls for tofu with other veggies.  I also discovered, after crafting this baby, I need to invest in a pastry cutter but that's neither here nor there :P  Happy Monday~

Veggie Pot Pie

INGREDIENTS:

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 sticks COLD unsalted butter, cut into pieces
• 1 cup whole milk plus 2 tablespoons for brushing
• FILLING:
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 heads garllic
• 4 large onions, chopped
• 2 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 1/2 pounds mixed mushrooms(I use white buttons)
• 1 cup green peas
• 1 cup broccoli
• 2 cups yellow squash
• 2 cups artichoke hearts
• 2 tablespoons soy sauce
• 1 tablespoons dried sage
• 2 teaspoons dried thyme
• 2 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 cups vegetable or mushroom stock

Directions

Roast garlic:Preheat the oven to 400F.

Cut off the top 1/4 inch of the garlic heads, then drizzle with a little oil and sprinkle with a pinch of salt. Wrap the heads tightly in aluminum foil, then place in the oven for 45 minutes. Squeeze cloves from their skins and reserve cloves.

MAKE BISCUIT DOUGH:
Whisk together flour, baking powder, and 1 teaspoon kosher salt. Cut the butter into the flour mixture with a food processor, pastry cutter, or your hands. Add the milk and gently kneed until dough just comes together. Wrap dough in plastic wrap and refrigerate until ready to use.

MAKE FILLING:
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium high heat until it shimmers. Add onions, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper, and saut? until golden, about 15 minutes. Slice mushrooms and add to onions along with artichokes, soy sauce, sage, thyme, and roasted garlic cloves, then cook, stirring occasionally, until all the liquid put off by mushrooms has evaporated, about 15 minutes. Add remaining vegetables.

Whisk 3 tablespoons flour into vegetable stock, then whisk into skillet with mushroom mixture. Bring liquid to a boil and boil until slightly thickened, about 10 minutes. Transfer filling to 3-quart baking dish.

BAKE POT PIE:
Line work surface with plastic wrap, then place dough on top and cover with another layer of plastic wrap. Roll dough into a rectangle 1 inch larger on all sides than baking dish. (Dough will be about 1 inch thick.) Using plastic wrap as a guide, transfer dough to top of filling. Cut 6 steam vents in dough, then brush with additional 2 tablespoons milk. Bake until dough is golden brown and filling is boiling, about 30 minutes. Let pot pie cool 10 minutes before serving.

You can also substitute different veggies to your liking.