EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
VEGETABLE POTPIE
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY VEGETABLE POT PIE
Make and share this Creamy Vegetable Pot Pie recipe from Food.com.
Provided by zboekelheide
Categories Savory Pies
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Make the dough:.
- Crumble salt, flour, and butter.
- Add water one tablespoon at a time.
- Stir lightly until dough clings in a ball.
- Roll with rolling pin to make dough for 2 pies.
- Cook the Vegetables:
- Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
- Make the filling:.
- Sauté celery and chopped onions with butter.
- Add flour to make a paste.
- Add milk and boullion.
- Cook until thickened.
- Add cooked vegetables, frozen vegetables, and spices.
- Put the filling in the pie crusts and put the tops on the pies.
- Bake 20-25 min at 375 degrees.
Nutrition Facts : Calories 393.6, Fat 26.9, SaturatedFat 16.2, Cholesterol 69.5, Sodium 211.1, Carbohydrate 31.4, Fiber 3, Sugar 2.6, Protein 8.3
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- Preheat oven to 425°F with rack in lower third position. Heat butter and oil in a 10-inch cast-iron skillet over medium-high until butter is melted and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and ½ teaspoon of the kosher salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, crème fraîche, mustard, 2 teaspoons of the thyme, and remaining 1 teaspoon kosher salt. Set aside to cool slightly, about 5 min
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