Welcome spring with fresh veggies baked in a shortcut crust crumble.

Bake individual servings in crocks or make it all at once in a casserole dish.

It’s the fresh goodness of spring combined with comfort-food crust.  Perfect combo!

I love cooking with vegetables that are in season.  It’s nature’s way of bringing us balance.  Spring veggies include peas, onions, broccoli and asparagus, just to name a few.  For our pot pies I went with broccoli, peas and onion but feel free to add your favorite veggies.

Your family is going to love this fresh Spring Veggie Pot Pie Crumble.  See below for more pictures, including some easy tips on chopping broccoli.

Happy Cooking!  ~ Gena

Spring Veggie Pot Pie Crumble

Ingredients:
Serves 4-5

• 1 head broccoli, chopped
• 1 onion, chopped **
• 2 cups frozen peas
• 1 T olive oil **
• 3 T butter **
• 3 T flour **
• 1 cup milk **
• 1 cup chicken broth

For the Crumble Topping:

• 2 cups flour **
• 6 T cold butter, cut into 1/2″ chunks **
• 1 t. salt **
• 1/2 t. pepper **
• 1 cup cream **

** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.  Types of cheese and milk/cream may vary. 🙂

Directions:

• Preheat oven to 400° F
• Prepare the crumble topping. Using a fork, mix flour, salt and pepper in a med. bowl.  Cut in butter, pressing it into the flour, until coarse crumbles form.  Add cream and mix well.  If it is too doughy, add a little more flour until it resembles coarse crumbs. Set aside.
• Heat olive oil in a large skillet over medium heat.
• Saute broccoli and onions until just soft, about 5 minutes
• Add frozen peas and cook for a few more minutes, or until peas are warmed through.
• Distribute evenly in a 9″x13″ baking dish, individual ramekins or oven-proof crocks.
• Using the same skillet, melt 3 T butter over medium heat.
• Whisk in 3 T flour and cook for 1 minute.
• Slowly add chicken broth and whisk until smooth.
• Add 1 cup milk.  Continue whisking until sauce thickens, about 2 minutes.
• Spread sauce evenly over veggies in baking dish or ramekins.  Stir until veggies are well coated.
• Evenly distribute crumble topping over the top of veggie mixture and bake for approximately 15 min. or topping is lightly browned.

Enjoy!!

Click on individual pictures for a closer look.  🙂

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