Vegetable Pot Pie Recipe

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Ingredients:

Serving

4 -6 cups vegetable broth
3 large carrots
1 lb potatoes or 1 lb turnip
1 bunch turnip greens or 1 bunch beet leaves or 1 bunch spinach , etc
1/4 cup margarine
3 medium leeks
2 large shallots or 1 small white onion
2 tbsp fresh thyme
1/2 cup flour
1/2 cup dry white wine
1/2 cup soymilk
1 double crust pie crust, enough for top and bottom

Directions:

Peel and cut carrots, potatoes/turnips into 1/2 inch cubes. Slice leeks (white and pale green parts only), mince shallots/onion, mince thyme.
(By the way, these are just the basic veggies – feel free to experiment and use different vegetables you like. I've used mushrooms, broccoli, “fake” chicken, lots of different stuff, and its all good!).
Bring 4 to 6 cups of vegetable broth to boil. Add carrots and potatoes/turnips. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to large mixing bowl. Add greens to broth and wilt, about 1 minute. Using slotted spoon, transfer greens to colander, drain well, and then add to vegetables in bowl.
Reserve 4 cups of broth and put in bowl. Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add soy and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in vegetables and stir. Let cool before baking, about 30 minutes. (Filling can be made day before if you want).
Put baking sheet under 4 quart baking dish - it tends to boil over; preheat to 400°F.
*Use any basic dough crust recipe you like. You can put the vegetables directly in to the casserole dish with just a crust on top or you can put a bottom crust as well (I like it with crust just a top & my husband likes it with crust all around).
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.66 Kcal (1602 kJ)
Calories from fat	107.41 Kcal
		% Daily Value*
Total Fat	11.93g	18%
Cholesterol	1.54mg	1%
Sodium	1109.25mg	46%
Potassium	788.69mg	17%
Total Carbs	61.28g	20%
Sugars	16.37g	65%
Dietary Fiber	7.39g	30%
Protein	8.45g	17%
Vitamin C	17.3mg	29%
Vitamin A	0.9mg	30%
Iron	4mg	22%
Calcium	121mg	12%

Amount Per 100 g
Calories	99.22 Kcal (415 kJ)
Calories from fat	27.85 Kcal
		% Daily Value*
Total Fat	3.09g	18%
Cholesterol	0.4mg	1%
Sodium	287.62mg	46%
Potassium	204.5mg	17%
Total Carbs	15.89g	20%
Sugars	4.25g	65%
Dietary Fiber	1.92g	30%
Protein	2.19g	17%
Vitamin C	4.5mg	29%
Vitamin A	0.2mg	30%
Iron	1mg	22%
Calcium	31.4mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.8

Points
10

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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