Double Crust Veggie Pot Pie

Double Crust Veggie Pot Pie

Double Crust Veggie Pot Pie

By Food52
Serves 5

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Details
  • Servings:   5
  • Calories:   1040
  • Protein:   17g
  •  
  • Fiber:   7g
  • Sugar:   7g
  • Carb Total:   90g
  •  
  • Trans Fat:   1g
  • Saturated:   33g
  • Fat Total:   67g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • british
Comments
Ingredients
  • For the Pie Crust
  • 4 cups All purpose flour
  • 2 teaspoons Salt
  • 1 cup Unsalted butter, cold and cubed
  • 2/3 cup Ice water
  • 4 tablespoons Olive oil
  • For the Filling
  • 3 tablespoons Unsalted butter
  • 1/3 cup All purpose flour
  • 1 1/4 cups Vegetable stock
  • 3/4 cup Milk (I use almond again)
  • 2 ounces Cream cheese
  • 2 tablespoons Olive oil
  • 1 tablespoon Minced garlic
  • 1 cup Finely diced carrots
  • 1 1/2 cups Green beans (Canned or freshly steamed- your choice)
  • 1 1/2 cups Frozen peas, thawed
Instructions

Double Crust Veggie Pot Pie serves 5 original recipe by Food52.

View original preparation instructions

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