Vegetable Pot Pie Recipe

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Ingredients:

Serving

1 tbsp butter
1 tbsp canola oil
1 cup chopped onion
1 cup thinly sliced celery
1 1/2 cups small broccoli florets
1 cup diced red bell pepper
1 cup frozen green beans, thawed
1/2 cup unbleached all-purpose flour
1 cup milk
2 cups rich vegetable broth
2 tbsp chopped fresh parsley
1 tsp tamari or 1 tsp reduced sodium soy sauce
1/2 tsp dried thyme
1/4 tsp dried sage
salt & freshly ground black pepper
1 3/4 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tbsp butter
3/4 cup buttermilk or 3/4 cup plain soymilk
2 tsp honey

Directions:

Preheat the oven to 400°F.
Make the filling: In a medium skillet over medium-high heat, melt the butter the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the celery, broccoli, bell pepper, and green beans and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.
Make the Broth: In glass measuring cup, combine the milk and broth. Slowly add to the vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Remove from the heat, transfer to a 2quart casserole, and set aside.
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse meal. In a measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead lightly in the bowl for 3 to 5 minutes, until the dough is no longer sticky. Turn the dough out onto a lightly floured surface. Roll out into a shape to cover the casserole dish.
Lay the biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	390.03 Kcal (1633 kJ)
Calories from fat	100.52 Kcal
		% Daily Value*
Total Fat	11.17g	17%
Cholesterol	20.27mg	7%
Sodium	859.45mg	36%
Potassium	740.16mg	16%
Total Carbs	62.87g	21%
Sugars	11g	44%
Dietary Fiber	4.95g	20%
Protein	10.15g	20%
Vitamin C	72.9mg	122%
Vitamin A	0.9mg	29%
Iron	18.4mg	102%
Calcium	220.2mg	22%

Amount Per 100 g
Calories	108.98 Kcal (456 kJ)
Calories from fat	28.09 Kcal
		% Daily Value*
Total Fat	3.12g	17%
Cholesterol	5.66mg	7%
Sodium	240.15mg	36%
Potassium	206.82mg	16%
Total Carbs	17.57g	21%
Sugars	3.07g	44%
Dietary Fiber	1.38g	20%
Protein	2.84g	20%
Vitamin C	20.4mg	122%
Vitamin A	0.2mg	29%
Iron	5.1mg	102%
Calcium	61.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.9

Points
10

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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