Individual Homemade Vegetable Pot Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Pk. Frozen Mixed Vegetables2 c. vegetable stock2 tbsp. whole wheat flour1 pre made pie crust1 cup chopped onions2 tsp. crushed garlicsalt and pepper to taste
Preheat oven to 350 degrees.
1) Wisk vegetable stock and 2 tbsp flour together or you may use corn starch, and set aside. Thaw the vegetables under cold running water.
2) Saute the onions and garlic in a tbsp of oil or you may use a tbsp of water. Once these are done, add in the vegetable stock and flour mixture allow to heat stirring constantly until thickened. Once this is done mix in the mixed veggies and remove mixture from the heat and set aside.
3) cut the pie crust into fourths and then ball up each into a ball as you will need to reroll these to make them round. You will need them to be thin and larger than the actual cup or muffin tin you are placing them into. Enough so that they can be overlapped onto themselves after filling. (I use souffle cups to put these in but you can put them in very large muffin tins.)
4) Once the cups are lined then you can spoon mixture into the pie shells, over lap the top to make it into sort of a beggers pouch. Place in oven and allow to bake for 35 or more minutes. Watch it carefully so that it does not burn as all ovens vary in cooking time.
This makes 4 individual pot pies.
Number of Servings: 4
Recipe submitted by SparkPeople user CELTICMAIDEN.
1) Wisk vegetable stock and 2 tbsp flour together or you may use corn starch, and set aside. Thaw the vegetables under cold running water.
2) Saute the onions and garlic in a tbsp of oil or you may use a tbsp of water. Once these are done, add in the vegetable stock and flour mixture allow to heat stirring constantly until thickened. Once this is done mix in the mixed veggies and remove mixture from the heat and set aside.
3) cut the pie crust into fourths and then ball up each into a ball as you will need to reroll these to make them round. You will need them to be thin and larger than the actual cup or muffin tin you are placing them into. Enough so that they can be overlapped onto themselves after filling. (I use souffle cups to put these in but you can put them in very large muffin tins.)
4) Once the cups are lined then you can spoon mixture into the pie shells, over lap the top to make it into sort of a beggers pouch. Place in oven and allow to bake for 35 or more minutes. Watch it carefully so that it does not burn as all ovens vary in cooking time.
This makes 4 individual pot pies.
Number of Servings: 4
Recipe submitted by SparkPeople user CELTICMAIDEN.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 999.4 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.1 g
- Protein: 4.8 g
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