This is a very satisfying and filling pie even though there is no meat in it. By letting it sit for 15 minutes after baking, the filling is less likely to pour out when cutting and serving.
VEGETARIAN POT PIE (Pantry Cooking with Home Preserved Foods)
2 tablespoons dried diced green pepper
3 tablespoons dried onion
2 cans (4 ounces each) mushroom stems and pieces, drained
1 pint or 1 can (15 ounces) white beans (such as Cannellini or navy), rinsed and drained
2 cans (15 ounces each) diced potatoes, rinsed and drained
2 tablespoons diced pimiento, drained
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1 can (10-1/2 ounces) condensed cream of mushroom soup
Pie pastry for 3 single crust pies
Soak dried pepper and dried onion in hot tap water for 15 minutes. Combine drained mushrooms, white beans, potatoes, and pimiento in a large bowl. Sprinkle thyme and salt over the mixture and stir in well. Add soaked and drained peppers and onions. Combine well. Stir in condensed soup until all ingredients are evenly coated.
Roll out 2/3 of the pastry 1/8-inch thick. Line the bottom of a 9-inch deep-dish pie plate with the pastry. Trim pastry to the edges of the pie plate. Spoon the vegetable filling into the pastry and smooth the top of the filling. Roll out remaining pastry and cover the filling. Trim pastry to 1/2-inch from the edge of the pie plate. Tuck pastry under the edge of the bottom pastry and flute edges. Cut vent slits in the top of the pie.
Bake in a pre-heated 425o oven for 40 minutes. Let sit for 15 minutes before cutting and serving. Serves 8.
