Vegetable Pot Pie

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Vegetable Pot Pie



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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