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Recipes - Veggie Pot Pie

Recipe Name

Veggie Pot Pie

Submitted by Brenna
Recipe Description Serve with a bountiful green salad and any other seasonal vegetable (I served it with beets; squashes or corn-on-the-cob work well, too).
Quantity 1 Quantity Unit 9" Servings  
Prep Time (minutes) 15 Cook Time (minutes) 38 Ready In (minutes) 53
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
medium (2-1/4" to 3-1/4" dia.)potatoes
tablespoonolive oil
medium (2-1/2" dia)sliced very thinly
mediumCarrots, sliced into thin coins
cup, choppedBroccoli
tablespoonsflour unbleached
dashblack pepper
dashsalt, to taste
crust, single 9"pie crust
cupbread crumbs
cupnon fat milk or soy milk
Sequence Step
1Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice two of them and mash the other two. Set aside until needed.
2Preheat the oven to 350 degrees.
3Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and saut%E9 over medium heat until both are golden.
4Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, about 3 to 4 minutes.
5Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook for a minute or two, until the liquid thickens a bit, then stir in both the diced and mashed potatoes. Heat through gently. Stir in the optional parsley and season with salt and pepper. Pour the mixture into the pie crust and pat in.
6Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. After removing from the oven, let the pie stand for 10 minutes or so, then cut into wedges and serve.

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