Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Plain flour450 g
- Cold butter or shortening225 g
- Ice water120 ml
- Salt1 tsp
- Egg (glaze)1
- Onion1
- Carrots2
- Peas150 g
- Butter50 g
- Plain flour4 tbsp
- Stock500 ml
- Milk200 ml
- Salt1 tsp
- Extra vegetables500 g
Method
- PastryRub fat into flour and salt, add ice water, chill 30 minutes; line a pie dish.
- FillingMake a creamy sauce with butter, flour, stock and milk; add vegetables and the vegetables.
- AssembleFill, top with pastry and vent.
- BakeBake at 200C for 35 minutes.
Nutrition per serving
| Calories | 949 kcal |
|---|---|
| Protein | 22.9 g |
| Carbohydrates | 117.2 g |
| Fat | 48.5 g |
| Fibre | 25.6 g |
| Sugar | 8.4 g |
| Sodium | 1314 mg |
| Saturated fat | 26.2 g |
| Serving size | about 430 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk, Eggs, Wheat / gluten. Use halal-certified meat and poultry.
Quick answers
How long does Vegetable Pot Pie take to make?
About 1 h 35 min in total: 30 min of preparation and 35 min of cooking, plus 30 min resting.
How many calories are in Vegetable Pot Pie?
About 949 kcal per serving, with 23 g of protein. The recipe makes 6 servings of about 430 g each.
Which allergens does Vegetable Pot Pie contain?
Based on its ingredients it contains Milk, Eggs, Wheat / gluten. Always check the labels of packaged ingredients.
Where is Vegetable Pot Pie from?
Vegetable Pot Pie is a main course from Canada. Vegetable pot pie.