Yield: serves 4-6

Vegetable Pot Pie with Edamame Recipe

Easy vegetable pot pies made with frozen vegetables and edamame make a delicious vegetarian dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 4 cups (1 -16. oz bag) frozen petite mixed vegetables
  • 1 cup shelled edamame (fresh or frozen)
  • 1.5 cups cubed and roasted butternut squash
  • 1/3 cup dry white wine
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon dried thyme
  • 1/4 cup chopped fresh Italian parsley
  • salt and pepper to taste
  • 1 prepared pie crust dough
  • 1 beaten egg (optional for egg wash on crust)

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large pot over medium heat, saute the onion in olive oil until softened, about 5 mintues.
  3. Add the frozen vegetables to the pot and continue to saute until vegetables begin to soften. Add the edamame, squash, and white wine. Cook until wine has evaporated.
  4. Sprinkle vegetables with flour and stir to coat. Stir in milk, thyme, and parsley. Simmer over low heat until sauce has thickened. Season to taste with salt and pepper
  5. Transfer the vegetable mixture to a deep dish pie dish, square casserole dish, or 5 ramekins or bowls. Top with pie crust dough. Brush crust egg wash if desired.
  6. Bake one large pie for 30-40 minutes, or individual pies for 20-25 minutes. Let cool slightly.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 373Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 314mgCarbohydrates: 38gFiber: 6gSugar: 4gProtein: 9g
 

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