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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

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Ingredients
Amt.	Measure	Ingredient



4	medium (2-1/4" to 3-1/4" dia.)	potatoes
1	tablespoon	olive oil
1	medium (2-1/2" dia)	sliced very thinly
1	medium	Carrots, sliced into thin coins
1	cup, chopped	Broccoli
2	tablespoons	flour unbleached
2	tablespoons	Parsley
1	dash	black pepper
1	dash	salt, to taste
1	crust, single 9"	pie crust
1/2	cup	bread crumbs
1/2	cup	non fat milk or soy milk

Steps

Sequence	Step

1	Cook 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.
2	Preheat the oven to 350 degrees.
3	Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and saut%E9 over medium heat until both are golden.
4	Add 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.
5	Sprinkle 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.
6	Place 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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