Herbes de Provence Pot Pie
Herbes de Provence Pot Pie is proof that comfort food can be delicious without the extra fat and calories. You will not miss the meat in this vegetarian version either.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
- 1 Leek white and light green diced
- 1 Fennel bulb diced
- 1 Red pepper diced
- 3 Carrots sliced
- 2 Tablespoons unsalted butter
- 1/2 Cup 2% evaporated milk
- 2 Cups fat free reduced-sodium vegetable broth
- 4 Teaspoons arrowroot
- 2 Teaspoons Herbes de Provence
- 3 Tablespoons chopped parsley
- 1 egg
- 2 sheets of Puff pastry
Salt and pepper
Preheat oven to 400 degrees F. In a small saucepan, cover carrots with a small amount of water and cook until al dente, approximately 5 minutes. Drain and remove from pan to stop cooking. Set aside.
In a dutch oven, melt butter and add leek and fennel. Saute until they start to soften, 5 minutes. Add red pepper and cook an additional 3 minutes. Add carrots and Herbes de Provence and cook for 30 seconds or until aromatic.
In a small saucepan, (same one used to cook carrots), bring broth and evaporated milk to a simmer and allow to cook about 3 minutes. Add to vegetables.
Dissolve arrowroot with 1 teaspoon of water in a small bowl and add to vegetables. Cook over medium low heat until thickened. Stir in chopped parsley and salt and pepper as needed.
Roll out puff pastry and cut to the shape of your dish. Fill dishes 3/4 full. Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal. Whisk egg with 1 teaspoon of water, milk or cream. Brush puff pastry lightly. Put dishes on a rimmed baking sheet and bake until golden, 20 to 25 minutes.
Allow to cool on the baking sheet on a wire rack for 15 to 20 minutes before serving.
Serving: 4g | Calories: 886kcal | Carbohydrates: 82g | Protein: 19g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 480mg | Potassium: 789mg | Fiber: 6g | Sugar: 15g | Vitamin A: 9780IU | Vitamin C: 55mg | Calcium: 247mg | Iron: 5mg