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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 398.6 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Vegetable Pot Pie Filling calories by ingredient
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Vegetable Pot Pie Filling

Submitted by: SHAI55

Introduction

Filling for pot pie - thickened with pureed veggies instead of flour or cream
Cook meat with onions and garlic if using. Don't forget to add the amount of meat separately to your meal plan if you don't use the "Recipe Makeover" option.
Filling for pot pie - thickened with pureed veggies instead of flour or cream
Cook meat with onions and garlic if using. Don't forget to add the amount of meat separately to your meal plan if you don't use the "Recipe Makeover" option.

Number of Servings: 8

Ingredients

    1 med Onion - diced or sliced
    2 cloves Garlic - minced or sliced
    1.5 c Vegetable Broth
    2 Sweet potato (5"-ish)
    2 med Carrots - diced or sliced
    1/3 c frozen Peas (thawed)
    2 c fresh Mushrooms - diced or sliced
    1/2 tsp ground Thyme
    1/2 tsp dried Parsley

Tips

In place of final simmer to warm through, freeze in portions to use as individual servings with pot pie crusts.


Directions

Saute onions and garlic in a splash of vegetable broth until translucent.
Microwave one sweet potato and one carrot to soften. Mash and set aside.
Add remaining sweet potato, carrot, and vegetable broth to onions and garlic. Simmer until almost soft. Add peas, mushrooms, herbs and mashed veggies. Simmer until warmed through or fill pot pie crust and bake.

Serving Size: Makes 8 servings (to fill pot pie crust)






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