Vegetable Pot Pie
by Focused on Fit
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Description
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.
Ingredients
- 1 1/2 Cup Unbleached All Purpose Flour
- 1/4 Teaspoon (tsp) Salt, table (tsp)
- 1/4 Teaspoon (tsp) Baking Powder, Low-Sodium Teaspoon
- 4 Tablespoon (TBSP) Butter, Without Salt
- 4 Tablespoon (TBSP) Shortening, Vegetable, Household, Comp
- 1/3 Tablespoon (TBSP) Vinegar, Distilled
- 2 Fluid Ounce (fl oz) Water, Tap, Well
- 4 1/2 Cup Chickpea, Potato & Kale Soup
Directions
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!