Vegetable Pot Pie
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It if perfect for college & university food service as well as healthcare institutions and hospitals.
Click here to view and print the PDF version of this recipe.
Servings: 10
Serving Size: 5 ounces
Ingredients
7 cups Potatoes, White, medium dice
1 cup Onions, Yellow or White, small dice
1 cup Celery, small dice
2 cups Carrots, small dice
12 cups Vegetable Broth
3 cups Green Peas, Frozen
1 cup Mushrooms, Canned, drained and sliced
3 cups Green Beans, Frozen, thawed
1 tablespoon Thyme, Dried
¾ cup Unbleached All-Purpose Flour
1 cup Non-dairy milk, Unsweetened
1 teaspoon Salt
1 teaspoon Black Pepper
Crust
2 cups Unbleached All-Purpose Flour
1 teaspoon Salt
¾ cup Shortening (Vegetable)
6 tablespoons Water (ICE COLD)
Preparation
1. Heat oven to 350 degrees.
2. Put potatoes, onion, celery, and carrots in water. Bring to a boil and let cook for 10
minutes. Add salt and pepper.
3. Add peas, mushrooms, green beans, and fresh thyme. Cook until all vegetables are tender.
4. Make a slurry with the flour and non-dairy milk. Stir in the cooked mixture. Bring to a boil for 3-5
minutes.
5. Taste and adjust salt.
6. While the mixture is cooking, make the crust. Put the flour, salt, and shortening into a bowl of a food
processor. Pulse a few times to mix. Add water 1 Tablespoon at a time and pulse until the mixture
forms a ball. Pulse a couple more times to make sure the mixture is blended well. DO NOT OVER MIX.
7. Remove the dough ball from the food processor and wrap in plastic. Cool until needed.
8. Pour pot pie mixture into ½ pans. Roll out the crust and cover the pan with dough. Slice vents in the
middle to allow the mixture to steam and bake until golden brown.
Nutrition information
Calories: 459 Total Fat: 18g Saturated Fat: 2.8g Monounsaturated Fat: 10g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 62.6g Fiber: 10.5g Total Sugar: 6.4g Protein: 11.2g Sodium: 1393mg
Vitamin A: 271μg Vitamin C: 32.4mg Calcium: 154mg Iron: 8.6mg Folate: 83μg
