Veggie Pot Pie Recipe

Name: Veggie Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, preferably russet; 1 tablespoon plus 1 teaspoon light olive oil; 1 medium onion, quartered and thinly sliced; 1 medium carrot, peeled and thinly sliced; 1 cup finely chopped broccoli; 2 tablespoons unbleached white flour; 1/2 cup low-fat milk, rice milk, or soy milk; 2 tablespoons minced fresh parsley, optional; Salt and freshly ground pepper, to taste; 9-inch prepared good-quality pie crust, preferably whole grain; 1/2 cup whole-grain bread crumbs

Servings: persons

4 medium potatoes, preferably russet
1 tablespoon plus 1 teaspoon light olive oil
1 medium onion, quartered and thinly sliced
1 medium carrot, peeled and thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup low-fat milk, rice milk, or soy milk
2 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper, to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole-grain bread crumbs

1
1. Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel. Dice two and mash the other two. Set aside.
2
2. Preheat the oven to 350u00b0 F.
3
3. Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and saute over medium heat until golden.
4
4. Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes.
5
5. Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook until the liquid thickens a bit, 1 to 2 minutes. Stir in the diced and mashed potatoes. Heat through gently. Stir in the parsley, if using, and season with salt and pepper. Pour the mixture into the pie crust and pat in.
6
6. Place the bread crumbs in a small mixing bowl. Drizzle with the remaining oil and stir until the crumbs are evenly moistened. Sprinkle evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. Let the pie stand for about 10 minutes, then cut into wedges and serve.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium potatoes, preferably russet, 1 tablespoon plus 1 teaspoon light olive oil, 1 medium onion, quartered and thinly sliced, 1 medium carrot, peeled and thinly sliced, and more.

Yes, Veggie Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie Pot Pie

How did you like this recipe?

Frequently Asked Questions