Lighter Vegetable Pot Pie

Delicious pot pies filled with roasted vegetables and topped with flakey phyllo dough make beautiful vegetarian or vegan meal.

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INGREDIENTS

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INSTRUCTIONS

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Heat the butter in a large pot over medium low heat. Whisk in the flour and cook for one minute, whisking constantly. Whisk in the milk until smooth.

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Lay phyllo dough on the counter and quickly spray cooking spray or brush butter between layers. Cut layered dough into squares that will just fit over the bowls or baking dish.

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Bake uncovered until dough is golden brown, about 20 minutes.

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For more recipes, visit Yummy Mummy Kitchen!

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Lighter Vegetable Pot Pie

Delicious pot pies filled with roasted vegetables and topped with flakey phyllo dough make beautiful vegetarian or vegan meal.

INGREDIENTS

- Carrots - Small butternut squash - Cippollini onions - Extra virgin olive oil - Sea salt - Freshly cracked pepper - Green beans - Frozen peas - Earth Balance - Flour - Milk

INSTRUCTIONS

If roasting fresh vegetables rather than using leftover cooked vegetables, preheat oven to 375 degrees.

Heat the butter in a large pot over medium low heat. Whisk in the flour and cook for one minute, whisking constantly. Whisk in the milk until smooth.

Lay phyllo dough on the counter and quickly spray cooking spray or brush butter between layers. Cut layered dough into squares that will just fit over the bowls or baking dish.

Bake uncovered until dough is golden brown, about 20 minutes.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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