Vegetable Pot Pie
1
This recipe for vegetable pot pie is a warm bowl of savory vegetables in a thick, creamy, and herb gravy. That gravy is soaked up with a buttery, soft biscuit to complete this addicting dish.
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1 sweet onion, chopped
1 16oz bag frozen mixed vegetables (mine had green beans, carrots, and peas)
3/4 cup sweet corn, frozen or fresh
3/4 cup celery, chopped
1 16oz can chickpeas/garbanzo beans, drained and rinsed
2 cups vegetable broth, I use Pacific brand
1 cup coconut milk, preferably from can
1/4 cup plus 2 tbls flour
3/4 tsp black pepper
salt to taste
1/2 tsp thyme
3 bay leaves
Biscuits of choice, I made mine from scratch
1 16oz bag frozen mixed vegetables (mine had green beans, carrots, and peas)
3/4 cup sweet corn, frozen or fresh
3/4 cup celery, chopped
1 16oz can chickpeas/garbanzo beans, drained and rinsed
2 cups vegetable broth, I use Pacific brand
1 cup coconut milk, preferably from can
1/4 cup plus 2 tbls flour
3/4 tsp black pepper
salt to taste
1/2 tsp thyme
3 bay leaves
Biscuits of choice, I made mine from scratch
In a medium pan heat olive oil until shimmering
Add sweet onion and celery and cook until slightly soft
Add bay leaf, thyme, and frozen vegetables and cook until vegetables are no longer frozen
Sprinkle the...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
295
Sodium
282mg
11% DV
Fat
23g
36% DV
Protein
4g
9% DV
Carbs
20g
7% DV
Fiber
4g
16% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat17g85%
Polysaturated Fat2g15%
Monosaturated Fat4g26%
Cholesterol4mg1%
Sodium282mg11%
Potassium299mg8%
Protein4g9%
% DAILY VALUE*
Total Carbohydrate
Fiber4g16%
Sugar2g5%
Vitamin A855IU17%
Vitamin B61mg53%
Vitamin C3mg5%
Calcium45mg4%
Iron4mg22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.