When the weather turns rainy, the smell of pot pie makes your house smell so cozy. And this is borderline fall.
Start the way so many good things start: 2 carrots, 2 celery, an onion, half a russet potato, and some herbs. We used rosemary, thyme, and sage from the garden.
Saute the onions in olive oil on medium heat until they start to relax, then add the rest of the chopped vegetables and let them cook down. Splash in some red wine to help the process (red wine helps everything), and chop up the herbs and toss those in, too. Include two of your favorite sausage, chopped into rounds (we like the vegetarian ones).
Once everything smells great, stir the frying pan ingredients together in a bowl, along with a can of cream of mushroom soup, some frozen peas, and some salt and pepper.
Ladle the filling into two oven-ok vessels, and make a bisquick crust to layer over the top. Bake at 400 until it’s nice and brown.
Our neighbor gave us a lot of greenleaf lettuce from her gorgeous vegetable garden. And a co-worker provided the lemon cucumber. Summer salads are so simple and delicious.