A hearty, home-style pot pie. This one takes a little more time to make, but it is well worth the effort. Make it a day ahead of time and warm it before serving.
2 ¼cupsflour (half whole wheat flour, half white flour)
1tspsalt
Filling
⅓cupnon-hydrogenated margarine
⅓cupwhole wheat flour
1clove garlic, minced
1tspsalt
1 ½cupswater
⅔cupsoy milk
2tspMcKay's Chicken Style Instant Broth & Seasoningor other chicken-like seasoning
celery salt, to taste
2cupsfresh or frozen mixed vegetables (carrots, zucchini, mushrooms, frozen peas and green beans), diced
Instructions
Make the Crust
1
In a medium-size bowl, mix flour and salt.
2
In a separate bowl, pour in oil and add the boiling water while whisking vigorously. Pour the wet mixture into the dry mixture and quickly stir together.
3
Divide dough in half and shape into balls. Between two sheets of waxed paper, roll out one ball of dough until it is large enough to fit one pie plate. Roll out the other ball of dough until it is large enough to place on top of the pie. Make sure to roll this dough out quickly, while it is still warm.
Make the Filling
4
In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain.
5
While the vegetables are cooking, prepare the sauce. In a saucepan, melt the margarine and stir in the flour, garlic, and salt. Once combined, stir in water, milk, and chicken seasoning and bring to a boil, stirring for 2 minutes.
6
Remove from heat and combine with the cooked vegetables.
Assemble the Pie
7
Preheat the oven to 425°F.
8
Transfer the vegetable filling into a pie pan and carefully cover with the top crust. Pinch the crust to seal the edges and cut away the excess dough. Use a fork to make several small holes to allow steam to escape.
9
Place in the oven and bake for 30-35 minutes.
Nutrition Facts
8 servings
Serving size
⅛ of a pie
Amount per serving
Calories402
% Daily Value *
Total Fat26.6g35%
Saturated Fat 2.7g14%
Trans Fat 0g
Cholesterol0mg
Sodium704mg31%
Total Carbohydrate35.4g13%
Dietary Fiber 3.1g12%
Total Sugars 2.2g
Protein5.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Crust
⅓cupboiling water
canola oil
2 ¼cupsflour (half whole wheat flour, half white flour)
1tspsalt
Filling
⅓cupnon-hydrogenated margarine
⅓cupwhole wheat flour
1clove garlic, minced
1tspsalt
1 ½cupswater
⅔cupsoy milk
2tspMcKay's Chicken Style Instant Broth & Seasoningor other chicken-like seasoning
celery salt, to taste
2cupsfresh or frozen mixed vegetables (carrots, zucchini, mushrooms, frozen peas and green beans), diced
Directions
Make the Crust
1
In a medium-size bowl, mix flour and salt.
2
In a separate bowl, pour in oil and add the boiling water while whisking vigorously. Pour the wet mixture into the dry mixture and quickly stir together.
3
Divide dough in half and shape into balls. Between two sheets of waxed paper, roll out one ball of dough until it is large enough to fit one pie plate. Roll out the other ball of dough until it is large enough to place on top of the pie. Make sure to roll this dough out quickly, while it is still warm.
Make the Filling
4
In a pot over high heat, cook the vegetables in boiling water until they’re barely tender, then drain.
5
While the vegetables are cooking, prepare the sauce. In a saucepan, melt the margarine and stir in the flour, garlic, and salt. Once combined, stir in water, milk, and chicken seasoning and bring to a boil, stirring for 2 minutes.
6
Remove from heat and combine with the cooked vegetables.
Assemble the Pie
7
Preheat the oven to 425°F.
8
Transfer the vegetable filling into a pie pan and carefully cover with the top crust. Pinch the crust to seal the edges and cut away the excess dough. Use a fork to make several small holes to allow steam to escape.
AuthorLife and Health Network