Quick and Easy Vegetable Potpie

  Dinner

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame.

Quick and Easy Vegetable Potpie

Average Rating: 4.666666

TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.

Ingredients

  • 2 tablespoons butter
  • 3 cups frozen mixed vegetables, thawed
  • 1 can (15 ounces) lentils, drained
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable or chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon quatre epices (French four spice)
  • 1/2 teaspoon salt
  • 1 sheet refrigerated pie crust
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese

Instructions

  • 1. Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt.
  • 2. Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts

1 serving: 356 calories, 17g fat (7g saturated fat), 20mg cholesterol, 705mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 10g protein.

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