Vegetable Pot Pie with Biscuit Crust

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The yogurt cheese in both the crisp crust and the creamy filling makes this homey, old-fashioned pot pie a protein-packed meal. Perfect for non-meat eaters and also a good vehicle for turkey leftovers.

380
Calories
9g
Fat
29g
Protein
4
Servings

Ingredients

Biscuit Crust

2/3 c whole wheat flour
1/3 c cornmeal or oats
2 T wheat germ
1 t baking powder
1/4 t baking soda
1/4 t salt
2 T olive or canola oil
1 1/2 t honey
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1/2 cup yogurt cheese*)

Pie

6 c diced cooked vegetables
1 small onion (chopped)
1 T minced fresh parsley (or sage or dill)
dried poultry seasonings
4 c Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups yogurt cheese*)
Salt and pepper to taste
Nutrition Information: 
Calories: 
380
Calories from Fat: 
80
Total Fat: 
9g
Saturated Fat: 
0.5g
Sodium: 
480mg
Total Carbohydrate: 
48g
Dietary Fiber: 
7g
Sugars: 
16g
Protein: 
29g
Vitamin A: 
20%
Vitamin C: 
45%
Calcium: 
35%
Iron: 
15%

Preparation:

Pie:

Step 1

Preheat the oven to 425°.

Step 2

Combine the vegetables, herb of choice and Yogurt Cheese. Season liberally with pepper and salt to taste. Place in an oiled 1 1/2-quart casserole, deep 9- or 10-inch pie pan or 4 individual baking dishes.

Step 3

Lay the crust on top of the vegetables to cover. Cut a few slits to allow steam to escape.

Step 4

Bake for 15 to 20 minutes, until the top is brown.

Crust:

Step 1

Combine the dry ingredients in a mixing bowl. Stir in the oil and mix with a pastry blender, wire whisk or fork until completely incorporated and crumbly.

Step 2

Stir in the honey and Yogurt Cheese. Mix until the ingredients are well blended, kneading gently in the bowl with your hands at the end to form a ball of dough.

Step 3

Pat or roll the dough gently until it is 1/4 to 1/8 inch thick. Use as directed in the Vegetable Pot Pie recipe.

Ingredients

Biscuit Crust

2/3 c whole wheat flour
1/3 c cornmeal or oats
2 T wheat germ
1 t baking powder
1/4 t baking soda
1/4 t salt
2 T olive or canola oil
1 1/2 t honey
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1/2 cup yogurt cheese*)

Pie

6 c diced cooked vegetables
1 small onion (chopped)
1 T minced fresh parsley (or sage or dill)
dried poultry seasonings
4 c Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups yogurt cheese*)
Salt and pepper to taste
Nutrition Information: 
Calories: 
380
Calories from Fat: 
80
Total Fat: 
9g
Saturated Fat: 
0.5g
Sodium: 
480mg
Total Carbohydrate: 
48g
Dietary Fiber: 
7g
Sugars: 
16g
Protein: 
29g
Vitamin A: 
20%
Vitamin C: 
45%
Calcium: 
35%
Iron: 
15%

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