Amazing Lower Fat Vegetable Pot Pie Recipes

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VERY LOW FAT CHICKEN POT PIE

Steps:

• Preheat your oven to 400F.
• Saute your vegetables in a large skillet until tender.
• Add chopped up chicken and cook about 5 minutes.
• Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
• Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
• Pour into a casserole dish and set aside.
• Put the flour in a bowl, add in green onions.
• Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
• Carefully spoon over top of the filling in the casserole dish.
• Bake approx 20 minutes or until nice and brown.

VEGAN VEGGIE POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
• Place squash and potatoes on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Set aside.
• Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
• Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
• Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
• Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

VEGETARIAN/VEGAN POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
• Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
• Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
• Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

AMAZING LOWER-FAT VEGETABLE POT PIE

Steps:

• Preheat the oven to 350-375 (sepending on the oven) degrees Fahrenheit.
• Spray a 9x13'' baking pan with non-stick cooking spray.
• Fold one sheet of phyllo in half and place in the bottom of the baking pan.
• Spray with cooking spray.
• Add another two sheets of phyllo in the same manner.
• Spread the steamed veggies evenly on top of the 3 sheets of phyllo.
• In a medium-sized bowl, combine the cream soup with the milk (add more or less until you get the desired consistency).
• Pour the cream mixture on top of the veggies.
• Top with the remaining sheets oh phyllo (folded in half) in the same manner as above (cooking spray between each layer).
• Melt the margarine in the microwave and spread with a brush on top of the pie (this will make the top nice and brown & crispy).
• Using a knife, cut a few slits in the top of the pie to allow a bit of the steam to escape.
• Bake in the oven for about 20-25 minutes or until the top is browned and the filling is bubbly.
• Serve warm.