Veggie Pot Pies
50 mins (prep 15, cooking 35)
17 ingredients
4 servings
This recipe is amazing! You may have to modify the actual cook time as my oven has issues. Making this recipe in souffle dishes really makes clean-up and serving very easy! These pies can also be made vegan with ease. I recently modified this recipe to cut back on calories and saturated fat. You may substitute a diced and peeled potato in place of the leek (cook until done with carrots). My margarine of choice is Smart Balance.

Categories:  <-60-mins , served-hot , comfort-food , taste~mood , equipment , time-to-make , presentation , main-dish , oven , inexpensive , potato , carrots , vegetarian , vegetable , stove-top ,
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Serving Size (261.97 g)
Servings 4
Amount per Serving
Calories 428.21 Calories from Fat 237.78
% Daily Value *
Total Fat 26.42g 162.59%
Saturated Fat 6.29g 125.74%
Trans Fat 2.6g %
Cholesterol 0.0mg 0.0%
Sodium 953.59mg 158.93%
Total Carbohydrate 42.3g 56.39%
Dietary Fiber 4.01 g 64.14%
Sugars 6.5 g %
Protein 6.85g 54.77%
Vitamin A 1167.78IU% Vitamin C 19.45mg%
Calcium 25.44mg% Iron 2.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold water, medium onion, baby carrots, stalk celery, salt and pepper, fresh thyme