Rosemary Veggie Pot PieThis pot pie has only one crust and all the flavor and savor of a regular pot pie. Keep this vegetarian, or add 12-16 ounces diced and cooked chicken or turkey before pouring in to pan or ramekins.
For the whole wheat pie crust: add first 4 ingredients to Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, press "Pulse" 10-12 times until mixture resembles coarse crumbs. Add water and replace Twister lid. Hold Twister lid and with other hand, press "Pulse" 8-10 times until dough is formed; do not over blend. Remember to turn Twister lid counter-clockwise during blending. Remove dough and pat into a smoothi disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough. Makes one 9-inch pie crust or 8 tops for individual ramekins.
For the pot pie filling: Preheat over to 425°F. Spread out diced potatoes and carrots and drizzle with olive oil. Roast in oven for 10 minutes.
Add onion, garlic, and fresh rosemary to Twister jar and secure gripper lid. Press "Pulse" 4-6 times until all ingredients are well chopped.
Heat butter in medium saucepan until it starts to sizzle. Add flour to make a roux. When roux is heated and moisture is soaked into the flour, add broth, stirring constantly. Add remaining ingredients, including potatoes and carrots. Heat until filling is bubbly and thick. Pour into 9-inch pie plate or individual ramekins. Place pie crust over top of filling and press dough into dish with a fork. Make 3 slits along the top of the crust for steam to vent while baking.
Reduce heat to 400°F. If baking in pie plate, bake for 40-45 minutes. If baking in individual ramekins, place all ramekins on a cookie sheet and bake for 25-30 minutes or until crust is slightly browned.
- Servings 8.0
- Sodium 390 mg
- Serving Size 1/8 slice or one ramekin
- Carbohydrates 24 g
- Calories 195
- Fiber 4 g
- Fat 9.5 g
- Sugar 2.5 g
- Saturated Fat 5.5 g
- Protein 4.5 g
- Cholesterol 23 mg
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