Vegetarian Pot Pie
Fill this delicious potpie with fresh veggies, and you will never miss the meat.
2 tablespoons olive oil, plus extra for baking dish
1 large onion, chopped
1 carrot, diced
2 stalks celery, diced
1/2 eggplant, diced
4 to 5 mushrooms, sliced
3 tablespoons flour
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 cup vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 10-inch pie crusts, at room temperature
Preheat oven to 400 degrees. Lightly grease a 9-inch glass baking dish.
In a large skillet, heat the olive oil over medium heat. Sauté the onion, carrot, celery, eggplant, and mushrooms until they are soft, 8-10 minutes.
Gradually stir in the flour and mix well. Add the peas, corn, vegetable broth, oregano, rosemary, thyme, salt, and pepper. Cook over medium heat, stirring constantly, for 3 minutes, or until slightly thickened. Set aside.
Place 1 pie crust in the prepared baking dish. Press sides of the crust lightly against the dish. Spoon the vegetable mix into the crust and cover with the second piecrust. Prick the top crust with a fork to vent, and evenly trim the edges. Bake until the top of the pie is lightly browned, about 25 minutes. Allow to cool slightly before serving.
Use packaged piecrusts to make the recipe extra fast.
As prepared, each serving contains 637 calories, 38g total fat, 0mg cholesterol, 1464mg sodium, 65g total carbohydrate and 10g protein.