Vegetable Pot Pie

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Vegetable Pot Pie

 

Preheat oven to 375

 

1 can 12 oz.vegetable Broth

1 lb. Filo dough, thawed and set out for 2 hours

Cooking oil spray

1 small-medium onion, chopped

several mushrooms, chopped

5 cloves of garlic, chopped finely

1 lb. bag frozen mixed veg (peas, corn, green beans,

carrots)

1 small-medium baked potato, diced into 1/2 inch cubes

1/3 C whole wheat flour

1 C skim milk

1 t soy sauce

2 T parsley

1/2 t thyme

1/4 t sage

1/4 t cayenne

a little fresh black pepper

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On medium heat, saute onions, mushrooms and garlic in

a

large nonstick skillet in a little of the broth until

onions begin to get translucent. Add the frozen veg

and potato and cook until heated through. Sprinkle the

flour of the vegetable mixture and cook for a couple

of minutes,stirring occassionally to keep the flour

from sticking too much. Add enough water to the

remaining broth to make it equal 2 cups. Then add it

and the skim milk to the vegetable mixture. Turn up

the heat, add the spices, and continue cooking,

stirring frequently until thickened. When you have

finished cooking the filling, lightly spray a 9x13x2

pan with cooking spray. Layer half the filo dough in

the pan following the directions on the box except

using very little cooking spray in place of butter.

Dump in the filling. Top with the remaining filo,

being sure to give the top a final spray, especially

around the edges. Bake at 375 30-40 minutes until top

is very golden. Let stand 10 minutes before cutting

with a sharp knife.

 

 

 

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