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Vegetable Pot Pie

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Vegetable Pot Pie

6 Servings—Lacto/Vegan

Vegetarian Times


This recipe lends itself to creativity, as it can be prepared with almost any combination of vegetables. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a bit heavier.


2 tsp. honey

1/4 to 1/2 cup white wine or vegetable stock

1 cup chopped onion

1 cup thinly sliced celery

1 cup diced red bell pepper

2/3 cup thinly sliced carrot

2/3 cup sliced frozen green beans

1/3 cup frozen peas

1/3 cup whole wheat flour

1 cup skim milk or soy milk

2 cups vegetable stock

2 Tbs. chopped fresh parsley

1 tsp. salt or low-sodium soy sauce

1/2 tsp. dried thyme

1/4 tsp. dried sage

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper


Basic Biscuit Crust

1 3/4 cups unbleached or whole wheat pastry flour

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 Tbs. butter (or oil)

3/4 cup buttermilk (or soy milk)


Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees.


In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell

pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes.

Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.


In glass measuring cup, combine milk or soy milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce

will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside.


Biscuit topping: In large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal. In measuring cup, combine buttermilk or soy milk and honey. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky. Turn dough out onto lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges.


Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.


PER serving: 339 CAL; 13 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 60 G CARB.; 0 MG CHOL; 318 MG SOD.; 10 G FIBER

(Momma25) Momma to five


In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!


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WOW Vickilynn, I just checked out your most recent pictures - you are looking SO GREAT!! Good for you! thumbup.gif


And this recipe sounds terrific, I've been hankerin' for pot pie and this will definitely do the trick.




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Yummy-looking! :D


I printed this out, also, and will put it in my plastic-sleeve and recipe binder under my "Momma25 Section"!! :D thumbup.gif Carol

May you be happy. May you be well. May you be free from suffering.


Check out my website! Plant-Powered.com :bcb_smile








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