I recently discovered My Drunk Kitchen.  I’ve been cooking and drinking for years.  The key is to have 2 meals going at once to avoid drunken disasters. Also, pot pies have 2 temperature settings.  Cold and lava.  Please be careful if you plan on drunk cooking then consuming these pies straight out of the oven.

The plan was to make veggie pot pie.  I remembered to take the dough for pie crust and pizza crust out of the freezer before I went to work.  The biscuit dough can go in the fridge.  The pizza dough should be placed in an oiled bowl so it can rise again.  I usually leave it in a climate controlled place (microwave).

When I got home uncorked a bottle of red wine (my new favorite from Costco is called Secreto) and started on my pot pie filling.  It isn’t completely drunk safe so do that first. You should also preheat the oven to 425 and take that pie crust out of the fridge.

Pot pie filling

• Can of white “northern” beans
• vegetable bouillon (I highly recommend the “Better than Bouillon” that comes in a jar.)
• 1 bag frozen mixed veggies (I use the normandy blend from HEB).
• ~1 cup sliced mushrooms
• ~3 minced cloves garlic

Cooking

• Drain white beans, cook on medium heat with just enough water to cover them and ~tbsp bouillon, until they start to dissolve.  Remove from heat and puree.
• Saute mushrooms and garlic
• Combine frozen veggies, white bean puree and cook until the veggies are thawed out and the puree thickens.
• Remove from heat and add mushrooms.

At this point in time you have probably finished your first glass of wine.  You should get crackin’ on the pizza.  The dough should be defrosted.  Kneed it out on a floured surface.  Roll out the crust ~1/4″ thick.   Add your toppings (it’s best to do this on a peel covered in cornmeal or with your crust on whatever you are going to bake the pizza on).   Bake your pizza for about 15-20  minutes.

While your pizza is baking, and your counter is already covered in flour, roll out your pot pie crust ~1/4″ thick.   I was making pot pies in a large muffin tin so I rolled out balls that  were  about 2″ in diameter.  I greased the muffin pans and draped the dough inside.  Leave enough hanging over to wrap around the filling.  Fill the cups about 3/4 full  and fold the excess dough over the top.  Bake them for about 20 minutes. You should set a timer since you have been drinking and your pizza should be ready to eat now.

Let the pies cool in the tins. Then wrap them in foil.

Here’s my recipe for Whole Wheat Pizza Crust

Ingredients

1tsp sugar
1 1/2 c warm water
1 Tbsp active dry yeast
1 Tbsp olive oil
1 tsp salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

Prep

Dissolve sugar and yeast in warm water (I put the mixture in the microwave to proof).  It should form a head like beer.
Kneed in remaining ingredients (you can use the kitchen aid with the dough hook).

Let the dough rise in a greased bowl (I use olive oil) until it doubles in size (about an hour for the wheat).  You can punch it down and kneed it again or you can kneed it and roll it out on a floured board.

Freezing- This recipe makes enough for 4 personal size pies.  I divide the dough into 4 portions and wrap each one in plastic wrap before placing them in a ziplock freezer bag.

Cooking – I bake mine on a stone at 425 for 15 to 20 mins.