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 400°F. 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. |