Veggie Pot Pie


1 Pre made pie crust or puff pastry

2 tablespoon olive oil

1 small yellow onion, chopped 2 small leeks, chopped in half circles 2 carrots, chopped 2 parsnips, chopped 2 cups frozen peas 1 teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon ground black pepper 3 cloves of garlic, minced ½ cup flour 1 cup white wine* 4 cups low sodium vegetable broth 1 tablespoon braggs liquid aminos or soy sauce 2 cups cooked garbanzo, navy or white beans 2 teaspoons lemon juice ¼ cups chopped fresh chives ¼ cups chopped fresh parsley

Warm up your oven to 425 degrees.

To make the filling, warm up the olive oil in a medium stockpot. Add the onion and leeks and sauté until they are golden, about 5-7 minutes. Add the carrots, parsnips, peas and keep cooking for about 4 minutes. Add oregano, thyme, black pepper, and garlic and cook for 20 seconds. Whisk in the flour and stir so there aren’t any dry clumps. Whisk in the white wine, braggs, and the broth slowly so you don’t get any big clumps. Add the beans and let them simmer away for about 15-20 minutes, stirring every couple of minutes, until it starts to thicken up. It should start to coat your spoon and be basically lookin like pot pie filling. Add the lemon juice and fresh herbs and turn off the heat. Taste and add more herbs, lemon juice based on what you’re craving. You should get about 6 cups of filling.

To assemble the potpies, roll out the crust to about ¼ inch thick and cut it so it fits your containers leaving about ¼ extra inch around the sides. If you’re using puff pastry, just cut it so it fits the top of your ramekins or pie dish leaving the same amount of extra on the sides to account for shrinkage. Pour the filling into your pie pan or ramekins, grease the rim and lay the pie crust or puff pastry over the filling. Use a small knife and cut a couple vents to let out the steam while it cooks. Brush the crust with a little olive oil, place the pan or ramekins on the baking sheet and throw it in the oven for 20-30 minutes or until the crust looks done.

Let this cool for a couple minutes before serving because this will come out the oven HOT!

Serve and Enjoy!

Nutrition Facts:

Serving size: 1 pot pie

Servings: 6

Amount per serving

Calories 421

Total Fat 5.7g

Cholesterol 0mg

Sodium 318mg

Total Carbohydrate 67.1g

Total Sugars 8.5g

Protein 20.8g

Low Fat

Low Cholesterol

Low Sodium

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