Directions:
- Heat butter over low heat until melted.
- Blend in flour, pinch salt and pepper.
- Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
- Stir in broth and milk.
- Heat to boiling; stirring constantly. Stir one minute until thick.
- Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
- Sauté until carrots are tender; mix in herbs in flour. Reserve.
- Line pie plate with Tenderflake prepared bottom crust.
- Pour in filling; top with shredded smoked Gouda cheese.
- Top with top crust. Cut slits in center to vent. Flute edges.
- Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1657.23 Kcal (6938 kJ) | ||
| Calories from fat | 1023.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.78g | 175% | |
|---|---|---|---|
| Cholesterol | 278.52mg | 93% | |
| Sodium | 2554.94mg | 106% | |
| Potassium | 1294.43mg | 28% | |
| Total Carbs | 88.07g | 29% | |
| Sugars | 13.39g | 54% | |
| Dietary Fiber | 11.38g | 46% | |
| Protein | 70.86g | 142% | |
| Vitamin C | 65.5mg | 109% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 8mg | 44% | |
| Calcium | 968mg | 97% | |
| Amount Per 100 g | |||
| Calories | 184.68 Kcal (773 kJ) | ||
| Calories from fat | 114.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 175% | |
|---|---|---|---|
| Cholesterol | 31.04mg | 93% | |
| Sodium | 284.72mg | 106% | |
| Potassium | 144.25mg | 28% | |
| Total Carbs | 9.81g | 29% | |
| Sugars | 1.49g | 54% | |
| Dietary Fiber | 1.27g | 46% | |
| Protein | 7.9g | 142% | |
| Vitamin C | 7.3mg | 109% | |
| Vitamin A | 0.4mg | 113% | |
| Iron | 0.9mg | 44% | |
| Calcium | 107.9mg | 97% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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