I think I’m still celebrating Friendsgiving, as the week or so following Thanksgiving has been full of friends visiting. Thank you for being patient with me, I promise this will be worth the wait as I’m finally sharing my pot pie recipe, which in honesty might just be the main reason of why I love Winter so much! Every year when the colder weather begins to take over the bikini wearing beach days, I get more comfortable with the idea of retiring my bikini for cozy pants, socks and a belly full of savory pie!
I’ve made this pie my Thanksgiving Day tradition for the past several years now. I almost always adorn the pie with hearts and Venice spelled across the top to give gratitude for the place that I call home. I knew Venice was my home even before living here. When I first moved to Los Angeles I landed in Marina Del Rey (neighboring Venice) and would often visit the beach in Venice as it appeared more lively to me at twenty years young. Three years later I made my move over to the place that had a pulse so strong it pulled me into it’s well curated creative circus.
Community was the most alluring aspect of all in Venice. The feeling of community was apparent, important and bustling in this town and still feels alive and well today. Freedom was another admirable quality that this Los Angeles beachside neighborhood was known for and which is largely why I believe tourists flock here to see the radical self expression from street performers and the inadvertent performers who make up the landscape of Ocean Front Walk.
People in Venice “Venetians” through my eyes have a relaxed vibe, appear to never look too busy and value important things like sunsets, water, health and sand time. It always marvels me how creatively and artistically people live here. From the unique dwellings to the common question of how do they afford that life when it appears they never work? I’ll admit that as a once outsider looking in I thought everyone lived off of trust funds in Venice, the more I settled into this place I learned that people worked smart and part of working smart involved plenty of time for self care, fun, exploration and adventure. This town feels rich with doers, creators, inventors, expressionists, passion and love. The reality is that I could write for days about this place but I feel I should get back to the Pot Pie recipe. So do yourself a favor and visit Venice Beach if you haven’t yet and make this pie while you’re at it. You might just find yourself dedicating it to VENICE too!
Have you been to Venice Beach? I’d love to hear what you think about the place?
1 frozen pie crust (or D.I.Y.)
3 tbsp olive oil
2 tbsp all purpose flour
2 tbsp almond or cashew butter
2 1/2 cups veggie broth (homemade preferred)
1 cup diced Purple and orange carrots
1 cup diced Purple and white potatoes
2 celery stalks chopped
1/2 cup sliced Mushrooms
1/2 Yellow Onion
3 garlic cloves
1 cup peas
1 cup corn kernels
Herbs & seasoning to taste: fresh rosemary, fresh oregano, black pepper, red chili pepper, sea salt
*Chop onion, garlic, celery, leek.
Dice carrots & potatoes
*Preheat oven to 400 or as directed on pie crust packaging
*To make Filling: Heat oil in large pot over medium heat. Add onion, leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour
and garlic, and cook 1 minute. Add potatoes, broth, herbs & seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in almond butter and cook 1 minute more. Remove from heat, and stir in peas, and corn.
*If making individual pot pies divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Otherwise place dough on top of one large pie dish. Poke hole in top of each pot pie. Place pot pie(s) on baking sheet, and bake 20- 25 minutes or until tops are golden brown.
*Let stand 5-10 minutes before serving.
P.S. Stroll on over to your next celebration with ease by using a baby stroller, this my friends is so very Venice.