Skinny Farmer's Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup of chopped onion1/2 cup of sliced celery1/2 cup of red bell peppers2 cloves of garlic1/2 teaspoon of dried sage leaves1/2 teaspoon of dried thyme leaves2 pinches of ground nutmeg2 cups of Vegetable stock1 medium sweet potato cubed1 medium russet potato cubed1 cup of cubed butternut squash1/2 cup of chopped mushrooms1 cup of beans3 tbsp of flour1/3 cup of cold watersalt N pepperPot Pie Pastry1 cup of flour1/4 tsp of baking powder1/4 tsp of salt4 tbsp of cold margarine4-5 tbsp of ice water
Pastry:
Combine flour, baking powder and salt in a small bowl: cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, to form dough. Refrigerate, covered, until ready to use.
Filling instructions:
Saute onion, celery, bell pepper and garlic until tender. Add stock and remaining vegetables: heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 mins.
2. Heat vegetable mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. season to taste with salt and pepper. Pour mixture into 1.5 quart casserole dish or souffle dish.
3. Roll pastry on floured surface into circle 1 to 1 1/2 inches larger than the top of the souffle dish and place on top of dish. Fold edge of pastry under and flute or press with tines of fork.
4. Bake pie at 425 degrees until pastry is browned, about 20 mins. Cool for at least 5 mins. before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Combine flour, baking powder and salt in a small bowl: cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, to form dough. Refrigerate, covered, until ready to use.
Filling instructions:
Saute onion, celery, bell pepper and garlic until tender. Add stock and remaining vegetables: heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 mins.
2. Heat vegetable mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. season to taste with salt and pepper. Pour mixture into 1.5 quart casserole dish or souffle dish.
3. Roll pastry on floured surface into circle 1 to 1 1/2 inches larger than the top of the souffle dish and place on top of dish. Fold edge of pastry under and flute or press with tines of fork.
4. Bake pie at 425 degrees until pastry is browned, about 20 mins. Cool for at least 5 mins. before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Nutritional Info Amount Per Serving
- Calories: 285.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 640.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.5 g
- Protein: 7.3 g
Member Reviews
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HEALTHEKATE
This is a super versatile, easy, and very yummy recipe! I modified it quite a bit: I used whatever veggies I had in my fridge, replaced the white flour with whole wheat pastry flour, and replaced the margarine with light butter. It came out great and each serving was around 200 cals. Thanks! - 5/22/12
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KIMMYBLACK
Prep took a little more time than I was hoping for, but the meal was excellent. The nutmeg really rounds out flavors. The balance between squash, yam and potato gives the filling complexity. We found the filling to be runny by the time we were done, so it was more like stew with crust. Very good! - 7/21/11
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CD3992064
This was good. Could use a bit less sage. As many have said, use the veggies you have or like. Replaced russet potato, butternut squash, mushrooms, and beans with green beans, carrots, and corn. Brushed top with egg wash. Remember to put a cookie sheet under it for spills! Have to clean my oven now. - 10/24/10