Description
A delicious, easy and Hearty Vegetable Pot Pie Recipe that straddles the line between holiday-level indulgence and New Year’s resolution restraint.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped)
- 1 head broccoli (chopped into bite size pieces)
- 2 medium carrots (peeled and finely chopped – about 1 cup)
- 10 ounces white button mushrooms (sliced in quarters, about 4 cups)
- 1 small russet potato or sweet potato (peeled and diced small)
- 1/4 cup all-purpose flour
- 1 can low-fat cream of mushroom soup
- 1 cup 2% milk
- 1 cup frozen peas (thawed)
- 1 large egg yolk
- 7 ounces puff pastry (defrosted)
- salt and pepper to taste
Instructions
- Preheat oven to 400ºF and place rack in the middle.
- In a deep pan over medium heat, add olive oil, onions, broccoli and carrots and cook for 3 minutes, until onions are translucent. Add mushrooms and potatoes and cook for about 5 minutes, or until all the liquid from the mushrooms has evaporated.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Add cream of mushrooms soup and stir until smooth.
- Slowly add milk while constantly stirring, and season with plenty of salt and pepper. Simmer for 5 minutes, until liquid has thickened into a thin sauce.
- Add green peas, stir well and taste. Season with more salt and pepper if needed.
- Turn the heat off and pour mixture into an 8 x 8 baking dish.
- Take the puff pastry and cut it the same size as the baking dish. Place it on top of the vegetables and lightly brush with egg yolk.
- Place on a baking sheet and bake in the oven for 25-30 minutes, until bubbling.
- Allow to cool for a few minutes before serving.
Notes
This Hearty Vegetable Pot Pie Recipe is:
High in vitamin A
Very high in vitamin B6
Very high in vitamin C
Nutrition
- Serving Size:
- Calories: 602
- Sugar: 13.4 g
- Sodium: 511.2 mg
- Fat: 31.9 g
- Saturated Fat: 5.8 g
- Carbohydrates: 64.5 g
- Fiber: 9 g
- Protein: 19.2 g
- Cholesterol: 53.9 mg
