Vegetable Pot Pie

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* Exported from MasterCook *

 

Vegetable Pot Pie

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 14.4 oz can vegetable broth

2 tablespoons all-purpose flour

1/2 teaspoon dried thyme

1 medium yellow squash -- halved lengthwise and sliced

1 10 oz package frozen peas and carrots

salt

ground black pepper

1 9-inch prepared pie crust

 

Preheat oven to 400 degrees F.

 

Heat vegetable oil in large ovenproof skillet. Sauté potatoes, onion, green

pepper and celery until lightly browned--about 4 minutes.

 

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.

 

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.

 

Place skillet on rimmed baking sheet; bake until crust is golden brown--about 15

to 18 minutes.

 

S(Mailing Lists):

" Minutemeals <editor on 7 Feb 2001 "

 

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Per Serving (excluding unknown items): 495 Calories; 18g Fat (31.6% calories

from fat); 12g Protein; 75g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

1042mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Vegetable; 3 1/2 Fat.

 

NOTES : You can use a prepared refrigerated or frozen piecrust for the topping

on this or make your own.

 

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