Vegetable Pot Pie

This is Molly's traditional Easter dinner and all time favorite meal. The sturdy pie pastry is a labor of love but so worth the effort. If you are having a crazy busy day and are not feeling the love you can always put the creamy filling in a ramekin and top with CFL's make ahead biscuit recipe, rolled to ¼ inch thick and cut big enough to cover your ramekin. If you are working with a higher phe allowance you can top with half of a flaky Grand biscuit (split horizontally). You can also add cream of broccoli or cream of vegetable soup as the base if you happen to have it in your freezer! Change up the veggies depending upon what is in season. We add diced rotisserie chicken to make high protein pot pies for the rest of the family. The pastry dough is .45 mg/gm and the filling is .58 mg/gm in case your sizes vary from what is listed. Warning: prep time does not include pastry.

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Prep Time 45

Cook Time 40

Total Time 1 25

Servings: 6 pie

Course: Dinner, Entrees

Calories: 413.2

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 413.2kcalProtein: 3.637gPhe: 150.3mgPKU Exchanges: 10.02exch

Ingredients

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450 g CFL Prepared Flaky Pie Recipe

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2 cups Yukon Gold Potatoes (2) peeled and diced into 1/2-inch cubes
2 cups Vegetable Broth, preferably Swanson's
1 teaspoon Salt

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2 tablespoons Butter
1/4 teaspoon Red Pepper Flakes
1 2/3 cups Leeks (2), white and tender green portion only diced
1 cup Carrots (2), peeled and diced
1 Garlic minced
1/2 cup String beans cut into 1/4 inch pieces
1 cup Broccoli broken into small florets
1 1/2 cups Cauliflower broken into small florets

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1 teaspoon Bay Leaf (1) whole
1/4 cup White Wine

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1/4 cup Heavy Cream
1 tablespoon Bisto Chicken Flavored Granules

Method

Prepare flaky pie pastry as directed.
Preheat oven to 425 degrees.
In a small pot, bring the potatoes, vegetable broth and salt to a boil. Reduce to a simmer and cook for about 8 to 10 minutes until tender.
In a large saucepan, melt the butter over medium heat. Add the pepper flakes. Saute the leek and carrots for 5 minutes. Add the garlic cooking an additional minute. Add the string beans, broccoli and cauliflower.
Add the white wine and cook on medium high until liquid is reduced to about half. Add in the potatoes, broth and bay leaf. Add the black pepper. Simmer for about 5 minutes .
Dissolve the bisto in hot water and add to the mixture. Stirring constantly, allow the bisto thicken the broth, about 2 minutes. (If you do not have bisto you can make a slurry with starch by dissolving potato or corn starch in cold water and adding to the mixture. It will not be as flavorful but will work in a pinch. Know the Bisto is worth hunting down.)
Remove the bay leaf and allow the mixture to cool.
Meanwhile roll out your pastry dough as instructed and cut out your circles. I used a 5 inch individual pie pan, so the bottom circle was about 7 inches, the top 5. (The two circles were 75 gm weight total). Place the larger circle on the bottom of the mini pie pan. Add 1 cup (195 gm) of the filling. Place the smaller pie dough circle over the filling. Trim, seal and flute edges. Cut slits into the top.
Place pot pies on a baking sheet so drippings stay contained. Bake for 40 minutes.
To freeze: Freeze unbaked pies. To use, remove from the freezer 30 minutes before baking. Cover loosely with tin foil and bake 30 minutes in 425 degree oven. Remove tin foil and reduce oven to 350 and bake another 30 minutes.

Notes

Reader Q&A:
Q: Are you able to tell me how many grams of protein are in the filling per serving? I think you have it listed in the description as .58 grams but that doesn't sound right if each serving (pastry included) is 3.6?

Thank you!! A: It is .58 mg/gm of phe, so one cup weighs 195 gm, which would be 113 mg phe per cup. This is about 2 gm protein per cup. -- Brenda

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