Vegetable Pot Pie
This recipe can go vegetarian if you substitute vegetable broth for chicken broth and olive oil for butter in the filling and the Whole-Wheat Biscuit recipe. The vegetables give you plenty of fiber and flavor.
INGREDIENTS | SERVES 6; Serving Size 2 cups
- ½ medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- ½ cup sliced leeks
- 2 tablespoons butter
- ¼ cup flour
- 3 cups chicken broth
- 1 potato, peeled and cubed
- ½ cup cut green beans
- 1 bay leaf
- ½ cup frozen peas
- ½ cup cream
- salt and pepper to taste
- ¼ cup chopped chives
- 1 recipe Whole-Wheat Biscuits, unbaked
Sauté onion, carrots, celery, and leeks in butter until tender. Dust with flour, stir, and cook a few minutes.
Add chicken broth, potato, and green beans. Bring to a boil, add bay leaf, and simmer for 40 minutes until vegetables are cooked and liquid is thickened.
Stir in peas and cream and remove from heat. Remove bay leaf, season with salt and pepper, and stir in chopped chives.
Pour filling into a 9″ × 13″ baking dish and place on a baking sheet with sides.
Preheat oven to 400°F.
Place the unbaked biscuits on top of the filling and bake for 45 minutes or until the biscuit top is baked.
Scoop out individual portions and serve hot.
Calories: 480.55
Protein: 14.37 grams
Carbohydrates: 65.28 grams
Fiber: 8.99 grams
Fat: 19.13 grams
Other Ways to Pot a Pie
You can make a country-style pie in an earthenware casserole. Try cornmeal batter on top, as opposed to whole-wheat pie crust. Biscuits are wonderful because they absorb some of the gravy or liquids in the pie as they bubble up, turning a pie into a cobbler. Try topping a pie with a nutty crust made with ground walnuts, butter, whole-wheat flour, and orange zest.
