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Quick and Easy Vegetable Potpie

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. —Maggie Torsney-Weir, Los Angeles, California
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 2 tablespoons butter
  • 3 cups frozen mixed vegetables, thawed
  • 1 can (15 ounces) lentils, drained
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable or chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon quatre epices (French four spice)
  • 1/2 teaspoon salt
  • 1 sheet refrigerated pie crust
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt.
  • Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Test Kitchen tips
  • For a smoky Spanish flavor, use lemon pepper and smoked paprika instead of the quatre epices.
  • You can prepare the filling 24 hours beforehand, or make a double recipe and freeze half the filling for another day.
  • Nutrition Facts
    1 serving: 356 calories, 17g fat (7g saturated fat), 20mg cholesterol, 705mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 10g protein.

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