Vegetable Recipe
Vegetable Pot Pie
Vegetable Pot Pie:
1 tablespoon vegetable oil
8 small prewashed red potatoes, sliced
1 medium onion, coarsely chopped, or 3/4 cup from salad bar
1 medium green bell pepper, coarsely chopped, or 3/4 cup from salad bar
1 celery stalk, cut into 1/2-inch pieces, or 1/2 cup from salad bar
1 (14 1/2-ounce) can vegetable broth
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 medium yellow squash, halved lengthwise and sliced
1 (10-ounce) package frozen peas and carrots
Salt
Ground black pepper
Prepared piecrust for 9-inch single crust pie
1) Preheat oven to 400 degrees F.
2) Heat vegetable oil in large ovenproof skillet. Sauté potatoes, onion,
green pepper and celery until lightly browned--about 4 minutes.
3) Gradually stir broth into flour; add to vegetables along with thyme.
Cook until thickened, stirring constantly. Add squash and peas and
carrots; taste and add salt and pepper.
4) Roll piecrust, if necessary, to flatten and fit top of skillet; flute
edge. Carefully place crust on top of vegetable mixture; cut 1/2-inch
slit in center of crust.
5) Place skillet on rimmed baking sheet; bake until crust is golden
brown--about 15 to 18 minutes.
Copyright Minutemeals.com, Inc., 2001
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