- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 306.3
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 362.4 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 8.1 g
- Protein: 6.8 g
Veggie Pot Pie with whole wheat crustSubmitted by: PSYCHOBABBLE
IntroductionWhen comfort food is a must! When comfort food is a must!
3 Tbsp. Water
1/4 c. oil (I used extra virgin olive oil)
1 cup whole wheat flour
3 small redskin potatoes cubed
1 cup yam, cubed
3 medium carrots, sliced
1 10 oz package frozen mixed vegetables
2 cups vegetable broth
1/4 cup corn starch
1 cup water
Put water in work bowl of food processor. With blade in bottom of bowl, process on high. Slowly add oil to water. Continue processing until oil/water mixture looks creamy. Add flour 1/4 cup at a time and pulse until mixture forms a ball. Roll out into circle large enough to cover top of a 10-inch deep dish pie pan.
Place potatoes, yams, carrots and vegetable stock in a saucepan and bring to a boil. Simmer until vegetables are tender. Add frozen mixed vegetables to pan. Return to boiling
Mix cornstarch and 1 cup water in a cup until smooth. Reduce heat to low and lowly and starch/water to vegetable mixture, stirring constantly until mixture thickens.
Pour vegetable mixture into 10" deep dish pie plate. Cover with whole wheat crust. Trim and flute edges as desired.
Bake at 400 degrees F for 15-20 minutes until crust is crisp and begins to brown.
I have also made this with cubed tofu, added after thickening, and also with cubed turkey for my omni family. They said it was great.
Number of Servings: 6
Recipe submitted by SparkPeople user PSYCHOBABBLE.