Vegetarian Pot Pie

LIFE CURRENTS(3)
Lisy i.: "I've never tried to make pot pie, and this pretty…" Read More
14Ingredients
75Minutes
520Calories

Ingredients

US|METRIC
  • 3 yukon gold potatoes (medium)
  • 3 tablespoons olive oil (divided use)
  • 1 onion (large, finely chopped)
  • 6 medium carrots (peeled and sliced ¼-inch thick, about 1 ½ cups)
  • 2 tablespoons unsalted butter
  • 1/2 cup unbleached all purpose flour
  • 1 1/2 cups milk
  • 2 cups vegetable broth
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup white wine (like Snoqualmie Chardonnay or Sauvignon Blanc)
  • 3/4 cup frozen peas (thawed)
  • 1 sheet puff pastry (thawed and unfolded)
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    NutritionView More

    520Calories
    Sodium47% DV1130mg
    Fat43% DV28g
    Protein24% DV12g
    Carbs18% DV54g
    Fiber28% DV7g
    Calories520Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol15mg5%
    Sodium1130mg47%
    Potassium870mg25%
    Protein12g24%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A220%
    Vitamin C35%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Lisy i. 9 months ago
    I've never tried to make pot pie, and this pretty much turned out how I wanted it. The sauce was way better than I've had in any store bought versions. It was missing some protein to make it satisfying, though. Next time I will add some veggie chicken of some sort to add texture and some satisfying protein. Nutritional yeast would likely be a good addition, too.
    Princess Misschell 10 months ago
    My kids gobbled it ALL up! Definitely making this again!!
    K.r. B. 3 years ago
    Very delicious! We debated our leftovers in the oven the next day to make sure the top recruited a bit! Yummy!

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