Heart Healthy Veggie Pot Pie Recipe

                   
Wholesome vegetable pot pie that feeds your comfort food craving without unhealthy fats. Garlicky potatoes, peas, and chopped leeks are folded into a buttery pie crust for unforgettable flavor.
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Ingredients
Recipe yields 8 servings
1 large russet potato, peeled and cubed
1 medium leek, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup frozen peas
1 Tbsp trans fat free butter
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 tsp salt
Black pepper to taste
1/4 tsp celery seed
1/2 tsp dried thyme
1 3/4 cups vegetable broth
2/3 cup unsweetened plain almond milk
2 unbaked 8-inch pie crusts
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Helpful how to videos
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Directions
Step 1

Preheat oven to 425°. In a saucepan, boil 6 cups water. Add the potato, leek, carrots and celery and boil for 5 minutes. Add the frozen peas and boil for 2 minutes, or until potato is tender. Drain and set aside.

Step 2

In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté until the onion is softened, about 2 minutes. Stir in the flour, salt, pepper, celery seed and thyme. Whisk in the vegetable broth. Add the almond milk. Whisk for 5 minutes, or until thickened. Transfer the sauce to the saucepan with the drained vegetables and stir to combine.

Step 3

Arrange 1 unbaked crust in an 8-inch pie dish and bake for 5 minutes. Remove from oven.

Step 4

Pour the vegetable mixture into the partially baked pie crust. Cover with the second uncooked pie crust. Seal the edges and use a knife to cut small slits into the top of the pie crust. Bake for 30 minutes, or until pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Time: 60 minutes
Servings: 8
Calories: 271
Make this for: Healthy Kids
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:271
total fat:15g
sat fat:4g
cholesterol:7mg
sodium:495mg
total carb:29g
fibers:4g
proteins:4g

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Heart Healthy Veggie Pot Pie Recipe

Ingredients
Recipe yields 8 servings
1 large russet potato, peeled and cubed
1 medium leek, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup frozen peas
1 Tbsp trans fat free butter
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
1/2 tsp salt
Black pepper to taste
1/4 tsp celery seed
1/2 tsp dried thyme
1 3/4 cups vegetable broth
2/3 cup unsweetened plain almond milk
2 unbaked 8-inch pie crusts
Directions
Step 1

Preheat oven to 425°. In a saucepan, boil 6 cups water. Add the potato, leek, carrots and celery and boil for 5 minutes. Add the frozen peas and boil for 2 minutes, or until potato is tender. Drain and set aside.

Step 2

In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté until the onion is softened, about 2 minutes. Stir in the flour, salt, pepper, celery seed and thyme. Whisk in the vegetable broth. Add the almond milk. Whisk for 5 minutes, or until thickened. Transfer the sauce to the saucepan with the drained vegetables and stir to combine.

Step 3

Arrange 1 unbaked crust in an 8-inch pie dish and bake for 5 minutes. Remove from oven.

Step 4

Pour the vegetable mixture into the partially baked pie crust. Cover with the second uncooked pie crust. Seal the edges and use a knife to cut small slits into the top of the pie crust. Bake for 30 minutes, or until pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

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