Veggie Pot Pies
Ingredients
- Crust ⓘ
- 1 cup all-purpose flour, sifted ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup margarine or 1/3 cup trans-fat free shortening ⓘ
- 2 -5 tablespoons cold water ⓘ
- Filling ⓘ
- 2 tablespoons margarine ⓘ
- 1/2 medium onion, diced ⓘ
- 3 tablespoons flour ⓘ
- 2 1/2 cups vegetable broth ⓘ
- 1 bay leaf ⓘ
- 1/2 cup baby carrots, sliced thin
- 1 stalk celery, diced ⓘ
- 1 leek, sliced ⓘ
- salt and pepper ⓘ
Instructions
- Pie Crust: Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the margarine into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Cut out circles to fit top of souffle dishes.
- Preheat oven to 350°F.
- Melt margarine in large pot and add onion. Saute until transparent. Add flour and brown for about 2 minutes. Add broth and stir. Add bay leaf, carrots, celery, leek, salt, pepper, and thyme. Simmer until carrots (and potato, if using) are done.
- Stir in parsley and peas. Remove bay leaf. Using a 1 cup measuring cup, scoop into 8-ounce Souffle Dishes. Place pie dough pieces over mixture, cut X in dough, and brush with agave nectar. Place souffle cups on baking sheet.
- Bake until crust is done, about 25-35 minutes (check crust at 20). The inside will be boiling hot, so be careful!
Nutrition & Diet Analysis (per serving)
804
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).