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North Carolina State Vegetable Pot Pie


1¼ gallon, plus one cup water

¾ tsp. celery salt

½ of a #10 can of potatoes, diced, drained

10 lbs. 5-way mixed vegetables

½ of a #10 can of mushroom stems & piecesdrained

1½ tsp. thyme, whole

1½ tsp. rosemary, whole

¼ tsp. white ground pepper

½ lb. vegetable base

1 gallon water

1 lb. plus 1 oz. all-purpose flour

4 cobbler sheets

  1. Place water in kettle, heat water to boiling. Add the next 7 ingredients. Cook until tender, approximately 15 minutes. Add vegetable base.

  2. Mix 1 gallon of water and flour, stir until flour is dissolved.

  3. Pour flour mixture into vegetables gradually, stirring constantly. Cook 5 more minutes. Place mixture into a hotel pan. Top with dough sheet. Bake at 350°F or until crust is golden brown.

Recipe: Lisa Eberhart, RD, CSSD, LDN, CDE, dietitian, University Dining, North Carolina State University

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