Winter Vegetable and Barley Pot Pie

• 2 cups vegetable broth
• 1 cup pearl barley, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mixed winter vegetables (carrots, parsnips, peas), diced
• 2 tablespoons all-purpose flour
• 1 cup unsweetened almond milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups all-purpose flour (for crust)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup almond milk (for crust)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a medium pot, bring vegetable broth to a boil, add barley, reduce heat, and simmer for 30 minutes.
3. 3 While barley cooks, heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
4. 4 Add mixed vegetables and cook until tender.
5. 5 Stir in flour, cooking for 1 minute. Gradually whisk in almond milk, thyme, salt, and pepper. Simmer until thickened.
6. 6 Combine cooked barley with vegetable mixture.
7. 7 Prepare crust by mixing flour, baking powder, and salt. Cut in butter until crumbly, then add almond milk to form a dough.
8. 8 Roll out dough to fit over pie dish. Pour filling into dish and cover with dough.
9. 9 Bake for 25-30 minutes or until crust is golden.
10. 10 Let stand for 10 minutes before serving.

Equipment

• Oven
• Skillet
• Mixing bowls
• Pie dish

Variations

• Add cooked lentils for extra protein.
• Top with grated cheese before baking for a cheesy twist.

Substitutions

• Substitute pearl barley with farro if preferred.
• Use dairy milk instead of almond milk if not dairy-free.

Pairings

• Pairs well with a light white wine or a sparkling cider.

Nutrition

Tips

• Customize your vegetables based on what's fresh and available.
• For a vegan option, substitute butter with coconut oil in the crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• A crisp green salad
• Warm, crusty bread

FAQ