Vegetable Pot Pie

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  9 inch

  pie crusts -- see recipe

2

  tablespoons

  olive oil

1

  small

  onion -- diced

2

  medium

  Yukon Gold potatoes -- diced

2

  small

  carrots -- sliced

8

  ounces

  mushroom caps -- sliced

1

  cup

  frozen peas -- defrosted

1

  cup

  frozen corn -- defrosted

1

  medium

  yellow squash -- diced

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1

  teaspoon

  Cajun spice mix -- see recipe

1

  tablespoon

  low sodium soy sauce

1 1/2

  cups

  low sodium vegetable broth

1

  teaspoon

  cornstarch

1/2

  cup

  low sodium cheddar cheese -- shredded

Heat oven to 400F.

Heat oil in large skillet and add onions. Cook 3 to 5 minutes or until starting to soften.

Add the carrots and cook for 5 minutes.

Add potatoes, mushrooms, peas, corn, squash, salt, pepper, soy sauce, and Cajun spice mix. Cook for 10 to 15 minutes.

Mix cornstarch with broth and add to vegetables. Heat to boiling and let simmer until thickened.

Line pie plate with one of the pie crusts.

Add vegetables to pie plate and sprinkle with cheese.

Top with other pie crust and flute the edges together. Bake for 30 minutes or until crust is golden. Cover edges with foil if they start to brown too much.

Makes 8 servings

Per Serving: 344 Calories; 18g Fat (46.9% calories from fat); 10g Protein; 37g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 596mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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