Vegetarian Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup thinly sliced carrots1 cup frozen green peas1 cup small diced potatoes1/2 cup thinly sliced celery1/3 cup finely chopped onion1/2 cup butter1/3 cup unbleached, all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon celery seed1/4 teaspoon garlic powder1 3/4 cups vegetable broth2/3 cup 2% milkTwo 9-inch deep dish, unbaked pie crusts, lard free
Preheat the oven to 425 degrees F.
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.
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.
Nutritional Info 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
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