Vegetarian comfort food wrapped in a warm, flaky crust.
Serves: 4 - 6
Serving Size: 1/2 cup
Prep Time: 15 minutes
Cook Time: 35 minutes
1 12oz. package Eat Smart Vegetable Medley
2 tbsp butter
1 stalk celery, sliced 1/4 inch thick
1 clove garlic, finely chopped
1 medium leek, thinly sliced (about 1/2 cup)
2 tbsp flour
2 cups vegetable stock
2 white round potatoes, peeled and diced
1/2 - 1 cup whole or low fat milk
3 tbsp fresh parsley
dash cayenne, to taste
salt and black pepper, to taste
1 sheet frozen puff pastry, or 1 (9-inch) frozen pie shell, thawed (for individual pot pies, cut pastry into 4 equal size pieces)
1 egg, lightly beaten with 1 tsp water
For a chicken curry pot pie, stir in 1 cup cooked shredded chicken and 1 tablespoon curry powder before baking.
Use heavy cream in place of milk for a richer taste; add fresh nutmeg or a pinch of saffron for extra flavor.