This vegetarian pot pie is topped with a whole-wheat biscuit dough that is flaky and irresistible, but with a little more tooth than the standard fare. Amaranth and millet grits function as the thickeners. The filling uses a mix of frozen vegetables so that it only takes 30 minutes of prep time to pull together but you can use a mix of fairly quick cooking vegetables instead. You’ll need 2 lb. diced onions, bell peppers, asparagus, green beans, broccoli florets, cauliflower florets, and/or sugar snap peas. For even cooking, make sure you cut the florets into very small pieces.
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The amaranth and millet grits will dry the casserole out over time, so if you have leftovers it’s best to freeze individual servings right after dinner, rather than leaving them in the fridge for a couple of days.
Make It Easier! Forego the topping altogether and use frozen puff pastry dough, available in boxes at your supermarket. Thaw a sheet as directed on the package, then roll it on a lightly floured surface to smooth it out and make it slightly thinner. Cut it into shapes to fit as a mosaic across the top of the casserole.
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