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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 435.6
  • Total Fat: 18.4 g
  • Cholesterol: 12.2 mg
  • Sodium: 714.6 mg
  • Total Carbs: 55.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 10.3 g

View full nutritional breakdown of Individual veggie pot pies calories by ingredient
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Individual veggie pot pies

Submitted by: CONQUERGRAVITY

Introduction

If you use veggie stock, this is a great vegetarian entree. If the butter worries you, use the substitute of your choice, but personally I am of the belief that a little real butter goes a long way ;-)
This can be a super quick and easy comfort food recipe if you use a premade crust - homemade crust can be made much healthier if you have the time and inclination, but if not, the premade crusts are a savior. If you prefer, you could do one large pot pie in a pie plate, but I like doing this in individual crocks because it feels so much more special.
Feel free to add any vegetables you choose - this is a great way to use up leftover veggies. You could also add pre-cooked chicken pieces and use chicken stock to make this a chicken pot pie.
If you use veggie stock, this is a great vegetarian entree. If the butter worries you, use the substitute of your choice, but personally I am of the belief that a little real butter goes a long way ;-)
This can be a super quick and easy comfort food recipe if you use a premade crust - homemade crust can be made much healthier if you have the time and inclination, but if not, the premade crusts are a savior. If you prefer, you could do one large pot pie in a pie plate, but I like doing this in individual crocks because it feels so much more special.
Feel free to add any vegetables you choose - this is a great way to use up leftover veggies. You could also add pre-cooked chicken pieces and use chicken stock to make this a chicken pot pie.

Number of Servings: 5

Ingredients


    * Celery, raw, 3 stalk, large (11"-12" long)
    * *Flour, white, 1-2 tsp
    * Salt, 1/2 tsp
    * Pepper, black, 1/2 tsp
    * Rosemary, dried, 1 tsp (remove)
    * Thyme, ground, 1 tsp (remove)
    * White Wine, 1 fl oz (remove)
    * Chicken or vegetable stock, home-prepared, 1 cup (remove)
    * *1 sheet frozen puff pastry
    * Carrots, raw, 1 cup, chopped (remove)
    * Peas, frozen, 1 cup (remove)
    * *Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)
    * Butter, salted, 0.25 stick (remove)
    *1-2 cups of sliced mushrooms

Directions

Peel potatoes and cut into cubes. Cook potatoes until soft (you can boil them, but I just stuck them in the microwave).

Melt butter in a sautee pan. Add chopped onion and cook on low/medium until softened and translucent. Add the rest of your veggies, reserving soft veggies like peas and mushrooms for last. Cook veggies until soft. Add potatoes.

Add stock/broth. Whisk flour together with the wine and stir in. Add more flour to thicken your gravy and more broth to thin it, as needed. Season.

Divide into individual crocks. Divide sheet of puff pastry into 5 pieces and lay over the top of your crocks. Bake in the oven at 400 degrees for 15-20 minutes, until pastry is puffy and golden brown.

Number of Servings: 5

Recipe submitted by SparkPeople user WHENMOSTIWINK.






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