Vegetable Pot Pie

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Vegetable Pot Pie


It's a cold rainy Sunday, and you are searching for what to make for the family. You are craving comfort food, but you know you want to keep it relatively healthy and chock full of veggies. Our Vegetable Pot Pie is rich given the pie crust, yet deceptively healthy. First, it's homemade, which naturally means there's less sodium than it's store bought counterpart. And secondly, you can throw in every vegetable that you have in the fridge. A quick and easy way to get the family their veggies.



To make the crust (from King Arthur Flour):
1. Combine the flour, salt, and baking powder, then mix in the butter and shortening till crumbly, leaving some pea-sized lumps.
2. Mix the vinegar with 4 tablespoons of ice water. Sprinkle onto the dry ingredients, stir, and squeeze the dough together; if it's not totally cohesive, add an additional tablespoon of water (enough to make the dough stick together nicely, without crumbling).
3. Shape the dough into a flattened rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
To make the pie:
1. Pour 4 1/2 cups of Chickpea, Potato & Kale Soup into pie pan.
2. Roll the crust out slightly larger than the dish. Place it on top of the filling; cut several vent holes, and use any scraps of dough to decorate.
3. Bake the pie in a preheated 375"F oven for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly.
4. Serve warm on a cold winter night!

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Nutrition Facts
Serving Size 1 Serving
Servings Per Recipe 8

Amount Per Serving
Calories 271
% Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Trans Fat 0g
Cholesterol 16g 5%
Sodium 494mg 21%
Potassium 295mg 8%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 16%
Sugars 4g
Protein 5g 10%

Vitamin A 61%
Vitamin C 43%
Calcium 5%
Iron 13%
Vitamin D 1%
Vitamin E 4%
Vitamin K 163%
Thiamin 14%
Riboflavin B2 8%
Niacin 9%
Vitamin B6 8%
Folate 8%
Panthotenic Acid 2%
Magnesium 3%
Zinc 1%
Selenium 1%
Copper 5%
Manganese 10%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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