Low-fat Vegetable Pot Pie

Pot pies have been a popular dish in America since the early 19th century, with various regional variations.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Low-fat Vegetable Pot Pie

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Vegetable broth
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Olive oil
• 2 tablespoon All-purpose flour
• 1 cup Low-fat milk
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 sheet Pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring vegetable broth to a boil.
3. Add potatoes, carrots, peas, corn, onion, and garlic. Cook for 5 minutes.
4. In a separate pan, heat olive oil and stir in flour. Cook for 1 minute.
5. Gradually whisk in low-fat milk until the mixture thickens.
6. Add thyme, salt, and black pepper to the milk mixture.
7. Pour the milk mixture into the pot with the vegetables and stir well.
8. Transfer the mixture to a baking dish and cover with pie crust.
9. Bake for 25-30 minutes or until the crust is golden brown.
10. Let it rest for 10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.