Ultra-Easy Vegetarian Pot Pie

By devogirl

You Can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal.
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Nutrition per cup
Cal 373, protein 9g, fat 17g, carb 42g, sodium 607g, fiber 6g, sugar 2g

Vegetarian Times

Ingredients

• 2 Tbs. cornstarch
• 1 1/3 cups prepared vegan creamy potato-leek soup
• 1/2 tsp. dried crushed rosemary
• 1/4 tsp. ground cumin
• 2 10-oz. pkg. frozen mixed vegetables, thawed and drained
• 1 sheet vegan puff pastry, from 17.3-oz pkg., thawed

Details

Servings 4
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1 Position oven racks in middle and bottom positions, and preheat oven to 450˚F.

2 Whisk 2 Tbs. cold water into cornstarch in medium saucepan. Whisk in soup, rosemary, and cumin, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium, and simmer
3 to 4 minutes, stirring occasionally. Remove from heat, stir in vegetables, then spread mixture in 9-inch deep-dish pie pan.

3 Unfold puff pastry, and place over vegetable mixture; allow pastry to drape over pie pan. Trim pastry edges with scissors or sharp knife so that it fits tightly in pan. Prick pastry all over with fork or knife. Bake 15 to 18 minutes, or until puff pastry is puffed and golden.

PER 1 CUP SERVING 373 CAl; 9 G PROT; 17 G TOTAL FAT (5 G SAT FAT);
42 G CARB; 0 MG CHOL; 607 MG SOD; 6 G FIBER;2 G SUGARS