Healthy (and EASY!) Vegetable Pot Pie

(Vegan, gluten free option, soy free, nut free)

Recipe by: Jennifer Coatanroch, La Vie Plenty

Nothing beats a pot pie when you're craving comfort foods. But wait, no need to save this for a comfort food splurge. This is SO healthy you can have it any time! And did I mention how easy it is? I really wanted to show how to take advantage of using frozen vegetables. Not only are they healthy, but they make cooking so quick because there is no cleaning or prep work to be done with them! Win, win.

I also used a healthy prepared pie crust, but feel free to make your own dough if you'd like. I never seem to have any extra time come dinner time. Welcome to life with a 6 year old! I'd rather squeeze in some extra play time, and that always seems to push into prepping for dinner. C'est la vie :)

These are all of the ingredients you will need to make this amazing meal. So simple, right?! To keep it super healthy, I used vegetable broth to sauté the onions instead of oil, and I used only a top crust to keep the calories down.

Oh, and did I mention this is all done in one pan?! So no extra cleanup!

Whole wheat flour (or any flour you have, and gluten free if needed) combined with the almond milk give it the consistency of a traditional pot pie (without any butter or cream!).

After you place the pie crust on top of the pie, it just needs to bake for 20 minutes. And voilà! Dinner is served.

Serve this with a salad and a piece of crusty bread to soak up the sauce, and it's a meal made in heaven. Seriously, it's amazing.

If you try this recipe, please leave a comment and let us know what you think!!

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Bon Appétit, and Happy Cooking!

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Healthy (and EASY!) Vegetable Pot Pie

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Vegan, Gluten free option, Nut free, Soy free

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Prep time: 5 minutes

Cooking time: 45 minutes

Yield: 4-6 servings _________________________________________

Ingredients:

• ½ cup vegetable broth

• 1 small sweet onion, chopped

• 1 medium leek, cut into half moons

• 8 cups frozen vegetables of choice*

• 7 small red potatoes, cut into halves or quarters (about 10 oz. total)

• 1 ½ tsp garlic powder

• 1 tsp smoked paprika

• 1.2 tsp dried thyme

• 1 tsp salt

• pepper to taste

• ¼ cup flour (Use all-purpose gluten free flour if needed. I use whole wheat, but any flour will work)

• 2 cups unsweetened plant-based milk

• 1 prepared pie crust (gluten free if needed. This is the one I like)

Serving ideas: salad, crusty bread

*For the frozen vegetables, I like to use 5 cups of the stir fry medley, 1 cup diced butternut squash, 1 cup broccoli, ½ cup peas, and ½ cup corn. But use whatever vegetables you or your family enjoys!

Directions:

1. Preheat your oven to 425 degrees.

2. Heat a large oven-safe sauté pan over medium heat, and add ½ cup of vegetable broth.

3. Add the onion and leek, and sauté for about 5 minutes, stirring occasionally so they don't burn.

4. Add the garlic powder, paprika, thyme and salt, and sauté for 30 seconds.

5. Add the potatoes and frozen vegetables, and mix well.

6. Add the flour and stir to distribute evenly.

7. Pour in the plant-based milk, and mix well. Bring to a boil, reduce heat to low, and simmer for 10 minutes stirring occasionally. (The sauce will thicken as it cooks.)

8. Taste and adjust seasonings if necessary, and then place the prepared pie crust on top. If your pie crust is too small for your pan, you can roll it out a little thinner to adjust the size.

9. Cut a few slits in the pie crust to let out steam, and bake in your oven for 20 minutes.

10. Remove from the oven and let sit for a few minutes, and then enjoy!!

Bon Appétit!