Taste of Home
Quick and Easy Vegetable Potpie
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
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
Ingredients
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2 tablespoons butter
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3 cups frozen mixed vegetables, thawed
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1 can (15 ounces) lentils, drained
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2 tablespoons all-purpose flour
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1 cup vegetable or chicken broth
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1 tablespoon Dijon mustard
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1 teaspoon quatre epices (French four spice)
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1/2 teaspoon salt
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1 sheet refrigerated pie crust
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1 tablespoon olive oil
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1/4 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add the vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in the broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt.
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2.
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 for 5 minutes before serving.
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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