Mmmm Veggie Pie Recipes

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VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  • In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  • Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  • Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

IMPOSSIBLY EASY VEGETABLE PIE



Impossibly Easy Vegetable Pie image

My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

2 cups chopped fresh broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

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.

Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

VEGGIE PASTA PIE



Veggie Pasta Pie image

This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.

Provided by racrgal

Categories     Breakfast

Time 1h5m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onion, chopped
4 garlic cloves, minced
3 cups cooked linguine
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 1/2 teaspoons oregano, minced if fresh
1 1/2 teaspoons basil, minced if fresh
1/4 teaspoon fresh ground black pepper
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 egg, lightly beaten
3 medium tomatoes, sliced
3 cups zucchini, sliced
1 1/2 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
  • Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
  • Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
  • In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
  • Place half the linguine mixture in prepared pan.
  • Using half of each, place a layer of tomato, then a layer of zucchini.
  • Layer remaining linguine mixture.
  • Top with a layer of tomato and a layer of zucchini.
  • Sprinkle with mozzarella and remaining parmesan cheese.
  • Cover with foil.
  • Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
  • If you prefer your veggies a little on the crunchy side just reduce the cooking time.

Nutrition Facts : Calories 290.6, Fat 12.1, SaturatedFat 5.8, Cholesterol 65.4, Sodium 166.9, Carbohydrate 31.6, Fiber 3.3, Sugar 4.6, Protein 14.7

MMMM VEGGIE PIE!



Mmmm Veggie Pie! image

I love this meatless pie. It's an excellent meal for lunch by itself or serve it with a piece of grilled chicken or fish for a more substantial dinner.

Provided by Lorrie in Montreal

Categories     Savory Pies

Time 50m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 12

6 tablespoons seasoned bread crumbs
3 large potatoes, washed and shredded into very thin pieces
1 large onion, chopped
3 cups cheddar cheese
4 tablespoons butter
2 teaspoons oregano
salt and pepper
2 tablespoons olive oil
1 zucchini, sliced thin
1/2 lb mushroom, thinly sliced
3 tomatoes, chopped
3 tablespoons parmesan cheese, grated

Steps:

  • Grease bottom of 10-inch pie plate.
  • Sprinkle breadcrumbs on bottom and up the sides of the dish.
  • In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 teaspoons of the oregano and salt and pepper and mix well.
  • Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
  • Bake in a preheated 450°F oven for 25 minutes.
  • Heat oil in a pan and add zucchini, mushrooms and tomatoes.
  • Add the remaining 1 teaspoons of oregano and salt and pepper.
  • Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
  • Sprinkle with the remaining cheddar cheese and Parmesan cheese.
  • Bake for 5 minutes or until cheese is melted and the pie is bubbly.
  • Serve hot.

Nutrition Facts : Calories 827.8, Fat 48.8, SaturatedFat 27.1, Cholesterol 122.9, Sodium 889.7, Carbohydrate 68.2, Fiber 9.4, Sugar 9.1, Protein 33.3

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