Cooking notes: Slow-fashioned potpie with biscuit crust

[ceri]

Oh boy did this turn out well. This, as previously mentioned, is from Fresh from the Vegetarian Slow Cooker, and comprises half of one of this week's tasks. :)

The recipe is very simple. Onions and carrots softened up with a few minutes on the stovetop in olive oil go into the pot with potato, chickpeas (garbanzo beans to me), frozen peas, and vegetable stock, with some soy sauce, salt, thyme, and savory. They cook for five hours at 200-250 F. Then a crust of flour, baking powder, baking soda, and milk goes on top, and it all cooks another hour at 300-350 F degrees.

The result, sitting here on my desk, is really tasty. The crust is puffy and flaky, and naturally broke up as I dished out a cup's worth. Nothing in here is hard or crunchy at all; it's almost like a highly variegated pudding.

Total fixing time: 10 minutes or so at the outset, and maybe 5 do to the crust and get it applied. (I am not good with pastry handling, but I think that experience will help.) This one's going into my repertoire for sure. I would be happy to serve it up for vegetarian and omnivorous company alike, too, it being one of those vegetarian dishes that has so much going on there's no sense of anything left out or substituted in a make-do-kinda-sorta way.

Mmmm.