Vegetable Pot Pie
Source of Recipe
Marla
List of Ingredients
Vegetable Pot Pie
1 can Natural UNchicken Broth
1 lb. Phyllo dough, thawed and set out for
2 hours.
Cooking oil spray
1 small-medium onion, chopped several mushrooms, chopped
5 cloves of garlic, chopped finely
1 lb. bag Birdseye frozen mixed veg
(peas, corn, green beans, carrots)
1 small-medium baked potato
diced into 1/2 inch cubes
1/3 C whole wheat flour
1 C skim milk
1 t soy sauce
2 T parsley
1/2 t thyme
1/4 t sage
1/4 t cayenne
a little fresh black pepper
Recipe
Preheat oven to 375.
On medium heat, saute onions, mushrooms and garlic in a
large nonstick skillet in a little of the broth until onions begin to get translucent. Add the frozen veg and potato and cook until
heated through. Sprinkle the flour of the vegetable mixture and cook for a couple of minutes, stirring occasionally to keep the flour from sticking too much. Add enough water to the remaining broth to
make it equal 2 cups. Then add it and the skim milk to the vegetable mixture.
Turn up the heat, add the spices, and continue cooking, stirring frequently until thickened. When you have finished cooking
the filling, lightly spray a 9x13x2 pan with cooking spray. Layer half the Phyllo dough in the pan following the directions on the box
except using very little cooking spray in place of butter. Dump in the filling. Top with the remaining Phyllo, being sure to give
the top a final spray, especially around the edges.
Bake at 375 30-40 minutes until top is very golden. Let stand 10 minutes before cutting with a sharp knife.
source is unknown
|
|
member logon
