Hearty Vegetable Souffle Pot Pies
These Hearty Vegetable Souffle Pot Pies are a delightful and nutritious twist on the classic pot pie, packed with vibrant vegetables and encased in a delicious homemade crust. Perfect for a cozy dinner or a special occasion, these pies can easily be made vegan and are versatile enough to accommodate your taste preferences. Prepared in souffle dishes, they make for a convenient and easy serving experience. This recipe has been thoughtfully modified to reduce calories and saturated fats while still delivering a rich and satisfying flavor. Enjoy it as a comforting, wholesome meal option.
4
Servings
300
Calories
18
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
salt
1/2 teaspoon
margarine or trans-fat free shortening
1/3 cup
cold water
2-5 tablespoons
margarine
2 tablespoons
onion
1/2 medium (diced)
flour
3 tablespoons
vegetable broth
2 1/2 cups
bay leaf
1
baby carrots
1/2 cup (sliced thin)
celery
1 stalk (diced)
leek or diced and peeled potato
1 (sliced)
salt
to taste
pepper
to taste
fresh thyme or dried thyme
1 teaspoon or 1/4 teaspoon
flat leaf parsley
1 tablespoon (chopped)
peas
1 cup
agave nectar or honey
1 tablespoon
Instructions
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Nutrition Information
45g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Vegetable Souffle Pot Pies?
They are a nutritious twist on classic pot pies, packed with vegetables and a homemade crust, served in individual souffle dishes.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
Is this pot pie recipe vegan-friendly?
Yes, it can easily be made vegan by using margarine or trans-fat free shortening and agave nectar for the glaze.
What is the oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size souffle dishes should be used?
The recipe is designed for 8-ounce souffle dishes.
How do I prepare the pie crust?
Combine sifted flour and margarine with a pastry cutter until crumbly, stir in salt, and gradually add cold water until dough forms.
What vegetables are in the filling?
The filling includes onion, baby carrots, celery, leeks (or potatoes), and peas.
Can I substitute leeks with something else?
Yes, you can use one diced and peeled potato instead of a leek.
How much protein is in each serving?
Each serving provides 7.5g of protein.
How many carbohydrates are in one portion?
There are 45g of carbohydrates per serving.
How long do the pot pies need to bake?
Bake for a total of 25 to 35 minutes until the crust is golden brown.
What is used to glaze the crust?
You can use either agave nectar or honey to lightly brush the dough.
Why do I need to cut an X in the dough?
An X is cut into the center of the dough to allow steam to escape during the baking process.
How do I prevent lumps in the vegetable gravy?
Gradually add the vegetable broth to the flour and onion mixture while stirring continuously.
What herbs are used for flavoring?
The recipe uses a bay leaf, fresh or dried thyme, and chopped flat leaf parsley.
How much water is needed for the dough?
You will need between 2 and 5 tablespoons of cold water.
When should the bay leaf be removed?
Remove the bay leaf after simmering the filling and before portioning it into the dishes.
What is the texture of the flour and fat mixture before adding water?
The mixture should resemble coarse crumbs.
How do I portion the filling?
Use a 1-cup measuring cup to portion the filling into each 8-ounce souffle dish.
What kind of flour is used?
The recipe calls for sifted all-purpose flour.
Is this recipe low in saturated fat?
Yes, the recipe has been modified to reduce calories and saturated fats.
How do I prepare the carrots?
The baby carrots should be sliced thin so they cook through during simmering.
Can I use dried thyme?
Yes, use 1/4 teaspoon of dried thyme as a substitute for 1 teaspoon of fresh thyme.
How do I cook the onions?
Sauté the diced onions in melted margarine until they become translucent.
What is the purpose of the flour in the filling?
Three tablespoons of flour are used to create a roux that thickens the vegetable broth into a gravy.
Is the crust homemade or store-bought?
This recipe features a delicious homemade crust.
How long do I sauté the flour in the filling?
Stir the flour continuously for 2 minutes to brown it before adding the broth.
Should I check the pies during baking?
Yes, check the crust after 20 minutes of baking to monitor its progress.
What tags describe this recipe?
Tags include vegetarian, vegan, comfort food, low-calorie, homemade, and reduced fat.