Vegetarian Pot Pie 1/6 of 8x8 dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.5c red potato3 carrots1c celery1c frozen peas1/2 large onion3 garlic cloves1 packet of Lipton onion mushroom soup mix1c whole milk1.5c vegetable broth1/4c flour2 tsp olive oilsalt and pepper to taste1 puff pastry sheet, frozen (1/6=160cal)
Pre-heat oven to 400 degrees.
Chop all the veggies.
Saute the celery, carrots, onion and garlic together until soft (about 2 minutes), then throw in the potatoes. Cook for about 3 minutes.
Throw in the flour and stir to coat the veggies. Keep mixing and cooking until the raw flour cooks out (about 1-2 minutes). Add salt and pepper to taste.
Next, add the milk and broth, then the mushroom soup mix. Stir until mixture is smooth.
Add the frozen peas and cook for about 5 minutes.
Place pie mixture into a 8x8 baking dish. Cover with puff pastry sheet and bake for 25-30 minutes. Let cool for 5 minutes before cutting and serving. Will be HOT and delicious!
Serving Size: Makes about 6 servings
Chop all the veggies.
Saute the celery, carrots, onion and garlic together until soft (about 2 minutes), then throw in the potatoes. Cook for about 3 minutes.
Throw in the flour and stir to coat the veggies. Keep mixing and cooking until the raw flour cooks out (about 1-2 minutes). Add salt and pepper to taste.
Next, add the milk and broth, then the mushroom soup mix. Stir until mixture is smooth.
Add the frozen peas and cook for about 5 minutes.
Place pie mixture into a 8x8 baking dish. Cover with puff pastry sheet and bake for 25-30 minutes. Let cool for 5 minutes before cutting and serving. Will be HOT and delicious!
Serving Size: Makes about 6 servings
Nutritional Info Amount Per Serving
- Calories: 319.6
- Total Fat: 13.9 g
- Cholesterol: 3.3 mg
- Sodium: 506.5 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 4.9 g
- Protein: 7.7 g
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