Pie for Dinner? I Say Yes!

“Vegetable pot pie for one, please!”

It was a rainy, gloomy day here in New Jersey, and I was looking forward to cooking some comfort food for dinner (made healthy, of course.) In the winter, one of my favorite meals to eat out is chicken pot pie. I love chicken pot pie. Since I don’t have any mouths to feed, I decided it would be a good idea to make a single serving, and make it a little bit healthier by adding more veggies!

Who wouldn’t want to eat pie for dinner? Using a prepared whole-grain crust made it a little bit easier to prepare this vegetable pie. While I am not a vegetarian, I try to eat meatless meals a couple of times a week. I am dairy-free due to an intolerance, so I love using almond milk in my recipes instead of milk.

My inspiration for this came from The Minimalist Baker 1-Hour Vegan Pot Pies, but I changed it up a bit to make only one serving. The ingredients below serves five:

veggie pot pie

Ingredients:

veggie pot pie

  • 2 tsp olive oil
  • 3/4 cup chopped onion
  • 2 cups veggie broth
  • 2 cups frozen mixed vegetables (I used – organic carrots, soybeans, mushrooms, cauliflower, tofu, potatoes)
  • 1/4 cup unsweetened plain almond milk
  • 1/4 cup baking powder
  • 1/4 cup corn starch
  • 1 large clove garlic
  • prepared pie crust
  • sea salt and black pepper
  • organic agave nectar

Directions:

  1. Preheat oven to 400 °F
  2. Heat olive oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, soybeans, tofu, potatoes. Stir in cauliflower and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  3. In a small bowl, mix the cornstarch, and 1/4 cup water until baking powder is completely dissolved. Stir into vegetables, and cook about 3 minutes.
  4. Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  5. Bake in preheated oven for 30 minutes, or until the crust is brown.

veggie pot pie

Nutritional information:
Serving size: 1 pot pie Calories: 400 Fat: 12g Saturated fat: 4g Carbohydrates: 41g Sugar: 5g Sodium: 680mg Fiber: 6g Protein: 12g
organic cider
As you can see above, I added a side salad with cabbage, kale, brussels sprouts, and broccoli. If you’re really in the mood to get festive tonight, sip on an organic cider with your meal and share with friends and family. Buon appetito!
Love always,
Elizabeth Kate
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