- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,661.4
- Total Fat: 178.7 g
- Cholesterol: 259.8 mg
- Sodium: 5,511.4 mg
- Total Carbs: 232.7 g
- Dietary Fiber: 20.5 g
- Protein: 34.6 g
Vegetarian Pot PieSubmitted by: JNSAVILLE
Introductionreplace the butter and milk with substitutes to make the meal completely vegan. replace the butter and milk with substitutes to make the meal completely vegan.
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup 2% milk
Two 9-inch deep dish, unbaked pie crusts, lard free
In a medium saucepan, combine the carrots, peas, potatoes and celery.
Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes.
Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter until they are soft and translucent, about 5 minutes.
Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out.
Slowly stir in the broth and then add the milk.
Reduce the heat to medium-low and simmer until thick, about 5 minutes.
Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate.
Pour the mixture into the bottom crust. Roll out the second pie crust and place on top.
Seal the edges and cut small slits in the top to allow steam to escape.
Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes.
Cool for 10 minutes before serving.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user JNSAVILLE.