Healthy Vegetable Pot Pie recipe

This is a recipe for a vegetarian and low-fat pot pie. It will fulfill your craving for pot pie without leaving a dent in your diet. Serves 8.

Ingredients:

• 2 9-inch pie crusts
• 2 tablespoons olive oil
• 1 small onion, chopped small
• 1 clove garlic, minced
• 4 cups vegetable stock
• 1 small sweet potato, peeled and chopped small
• 1 small potato, peeled and chopped small
• 1 8 ounce bag frozen peas and carrots
• 1 8 ounce bag frozen corn kernels
• 1/4 cup cornstarch, mixed with 2 tablespoons water
• 1 cup low fat milk
• salt and pepper to taste

Directions:

1. Preheat oven to 350F.

2. In a medium pot heat the olive oil over medium high heat.

3. Add the onion and cook until soft and translucent, about 5 minutes.

4. Add the garlic and cook until fragrant, about 3 minutes.

5. Add the vegetable stock and potatoes. Cook at a simmer until the potatoes are tender, about 15 minutes.

6. Add the peas, carrots and corn. Bring to a boil.

7. Add the cornstarch and cook until slightly thickened.

8. Add the milk and season with salt and pepper.

9. Pour into an oven safe baking dish. Top with the crusts, cut if necessary to fit the pan. Every inch does not have to be covered.

10. Bake until crust is browned and filling is hot and bubbly, about 20 minutes.

Author: Rachael Daylong

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