Quick And Easy Vegetable Potpie Recipes

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CRUST FOR VEGGIE POT PIE



Crust for Veggie Pot Pie image

This crust is terrific for a vegetable pot pie!

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
8 tablespoons ice water

Steps:

  • Heat oven to 425 degrees F (220 degrees C).
  • Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
  • Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
  • Use this pie crust as directed in your favorite pie recipe.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.8 g, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 291.8 mg, Sugar 0.1 g

EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

VEGETABLE POT PIE



Vegetable Pot Pie image

Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with mixed fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.

Provided by Daniela Apostol

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn)
1 cup brussels sprouts, halved
1/4 cup mushrooms, chopped
1 cup vegetable stock ((broth))
2 tbsp plain flour
1 tsp chopped parsley
1 ready-rolled shortcrust pastry sheet
1 egg
salt and pepper to taste
1 onion
1 tbsp vegetable oil
1 tbsp semolina

Steps:

  • In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
  • Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
  • Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
  • Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
  • Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
  • Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
  • Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
  • Press gently with your fingers, so that the pastry fits well around the pots.
  • Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
  • Serve hot!

Nutrition Facts : Calories 488 kcal, Carbohydrate 80 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 856 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

QUICK AND EASY VEGETABLE POTPIE



Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

VEGETABLE POTPIE



Vegetable Potpie image

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

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

SKILLET VEGETABLE POTPIE



Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories     dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

  • Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
  • Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
  • On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
  • Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

QUICK CHICKEN POT PIE



Quick Chicken Pot Pie image

Here is a quick and easy version of the old fashion pot pie that can be ready in minutes. My kids love it, and so do their friends. It's a great way to use leftover chicken, turkey and all those small amounts of leftover vegetables that you may have hidding in your fridge.

Provided by Tandy Higgins

Categories     Savory Pies

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups cooked chicken, cubed (turkey works well too)
1 (28 ounce) can mixed vegetables (Veg-all, drained)
21 ounces Campbell's Cream of Mushroom Soup
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 pie crusts (Pillsbury-the refrigerated rolled crust works best)

Steps:

  • Place the first five ingredients in a large bowl and heat until heated through in the microwave.
  • Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
  • Remove one of the refrigerated pie crust rolls and let warm to room temperature.
  • Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
  • Let stand for 15 minutes before serving. Yummy!
  • Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

Nutrition Facts : Calories 437.6, Fat 23.7, SaturatedFat 5.9, Cholesterol 39.4, Sodium 1266.9, Carbohydrate 35.7, Fiber 4.7, Sugar 3.8, Protein 19.9

CHUNKY VEGETABLE POTPIE



Chunky Vegetable Potpie image

Roasting the vegetables first makes this potpie stand out from others of its kind.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 22

1/2 butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces)
1 small head celeriac, peeled and cut into 1/2-inch cubes
2 medium carrots, peeled and cut into thick matchsticks
1/2 cup white cauliflower florets
1/2 cup green cauliflower florets
8 ounces brussels sprouts, cleaned and trimmed, sliced lengthwise if large
1 medium beet, peeled and cut into 1/4-inch pieces
1 small turnip, or 2 parsnips, peeled and cut into thick, 1-inch-long matchsticks
1/4 cup olive oil
3/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
2 medium shallots, peeled and minced
1/2 cup dry white wine
1 1/2 cups Homemade Vegetable Stock or canned vegetable stock
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 tablespoons plus 2 teaspoons chopped fresh tarragon
3 tablespoons unsalted butter
1/2 cup milk
2 tablespoons freshly grated Parmesan cheese
1 medium zucchini, cut into thick 1-inch-long thick matchsticks

Steps:

  • Heat oven to 425 degrees. Place squash, celeriac, carrots, cauliflowers, brussels sprouts, beet, and turnip or parsnips in a large roasting pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove, and reduce oven to 375 degrees.
  • Heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and shallots; saute; until soft, about 5 minutes. Raise heat to high, and add wine. Let white wine reduce by half, 1 to 2 minutes. Add vegetable broth, and simmer over medium-high heat for 5 minutes. Set aside.
  • Combine 1 cup flour, baking powder, remaining 1/4 teaspoon salt, and 2 teaspoons tarragon in a food processor. Pulse in butter until mixture resembles coarse meal. Add milk and Parmesan, process until combined, and set aside.
  • Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour, and 2 tablespoons tarragon; toss to combine. Stir in broth, and adjust seasoning with salt and pepper to taste.
  • Transfer to a shallow glass pie dish, and bake for 15 minutes. Remove vegetables from the oven, and drop heaping tablespoons of the biscuit dough over vegetables, leaving some vegetables exposed. Place the pie dish on a baking sheet, and bake until biscuits are golden, about 25 minutes.

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From buildyourbite.com


ROASTED VEGETABLE POT PIE RECIPE - PILLSBURY.COM
2014-06-26 Spread vegetables in single layer in ungreased 15x10x1-inch pan. Roast 20 minutes, stirring once, until vegetables are lightly browned. Reduce oven temperature to 375° F. In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans. Unroll dough on work surface; sprinkle dough with fennel seed.
From pillsbury.com


EASY QUICK RECIPE CHICKEN AND VEGETABLE ALFREDO - YOUTUBE
#shortsEasy Quick Recipe chicken and vegetable alfredo
From youtube.com


21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE | RECIPES ...
Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese.
From foodnetwork.com


BAKED VEGETABLES IN CHEESE SAUCE: QUICK AND EASY RECIPE TO …
2022-05-10 Wash and chop the vegetables into small slices and boil for 10 minutes. Meanwhile, heat the oven to gas Mark 7 (425 F or 200 C). Whilst the vegetables are boiling, make the cheese sauce according to the instructions on the container. Place the boiled vegetables in an oven-proof dish. Sprinkle with salt, pepper, chllli flakes and/or herbs ...
From delishably.com


QUICK AND EASY VEGETABLE POTPIE | RECIPE | VEGETABLE POT PIES, POT …
Nov 3, 2020 - This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. —Maggie Torsney-Weir, Los Angeles, California
From pinterest.com


1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
2014-02-26 Preheat oven to 425 degrees F (218 C). Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
From minimalistbaker.com


VEGETABLE POT PIE FILLING RECIPES ALL YOU NEED IS FOOD
5 tbsp. butter, divided. 12 oz. button mushrooms, quartered. 2 . cloves garlic, chopped. 1 tsp. fresh thyme leaves. 2 . carrots, chopped. 1 . yellow onion, chopped
From stevehacks.com


CREAMY VEGETABLE POT PIE | SOUTHERN LIVING
Heat butter and oil in a 10-inch cast-iron skillet over medium-high until butter is melted and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes.
From southernliving.com


HOW TO MAKE EASY VEGETARIAN POT PIE | VEGETARIAN RECIPE - YOUTUBE
Get the recipe @ http://allrecipes.com/recipe/easy-vegetable-pot-pie/detail.aspxWatch how to make an incredibly easy vegetarian pot pie. Raid the pantry for ...
From youtube.com


VEGETABLE POT PIE RECIPE EASY - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Vegetable Pot Pie Recipe Easy are provided here for you to discover and enjoy ... Quick Easy Crock Pot Recipe Delicious Easy Recipes For Dinner Easy Romantic Dinner Cheese Quiche Recipes Easy With Pie Crust No Crust Quiche Recipes Easy Easy Apple Strudel Recipe Filo Lorna Doone Cookie Recipe Easy Kraft Easy Appetizer …
From recipeshappy.com


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