SEMI-HOMEMADE VEGGIE-PACKED POT PIE 2 WAYS RECIPE BY TASTY
Here's what you need: oil, yellow onion, large carrots, garlic, celery, mushroom, salt, pepper, italian seasoning, all-purpose flour, lemon juice, vegetable broth, almond milk, broccoli floret, rotisserie chicken, pie crust, small egg
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, heat the oil. Add the onion and carrots and cook 5 minutes, or until the onions begin to turn translucent.
- Add the garlic, celery, and mushrooms and cook another 5 minutes, or until tender.
- Add the salt, pepper, Italian seasoning, and arrowroot starch. Stir to combine.
- Add the lemon juice, vegetable broth, almond milk, broccoli, and chicken. Stir to combine. Add more arrowroot, if necessary, to reach desired thickness. Remove mixture from heat and allow to cool.
- Preheat the oven to pie crust or biscuit package specification.
- To make one family-style pie: Place one pie crust into an ungreased 9-inch (23-cm) pie dish. Fill with the vegetable mixture. Top with the second pie crust, folding under any excess crust and crimping the edges with a fork.
- Brush the crust evenly with beaten egg. Cut a few slits in the top crust.
- Bake according to pie crust packaging.
- Cut and serve warm.
- To make individual pies: Arrange 6 or more ramekins or bowls on a baking sheet.
- Scoop the vegetable mixture into the ramekins.
- Top each ramekin with 1 uncooked biscuit.
- Bake according to biscuit packaging.
- Enjoy!
Nutrition Facts : Calories 664 calories, Carbohydrate 57 grams, Fat 38 grams, Fiber 6 grams, Protein 23 grams, Sugar 9 grams
SEMI-HOMEMADE POT PIE
You will love this semi-homemade pot pie! It has all the hearty delicious flavors a homemade pot pie has, with minimal effort!
Provided by Pretty Providence
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Prepare your bottom pie crust as directed on package.
- On stove top, heat butter and onion until tender. Stir in flour, salt and pepper. Gradually stir in chicken broth and milk. Stir constantly until thickened.
- Add in chicken and veggies. Remove from heat and spoon mixture into bottom crust.
- Cut slits (or carve design) into your top crust and lay on top of your pot pie.
- Cook at 425 degrees for 30-40 minutes and enjoy!
Nutrition Facts : Calories 602 kcal, Carbohydrate 51 g, Protein 23 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 883 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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