The Best Healthy Vegetarian Pot Pie

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This broccoli eater pot pie may be a healthy variation of chicken pot pie, while not the meat of course… Broccoli and almonds replace the chicken during this straightforward eater direction. This pot pie is full of vibrant veggies, sleek bechamel sauce with a nutty aptitude, swallowed during a flaky filo crust. food at its best! good for Easter brunch!

This recipe wàs developed ànd written by Màrie from The FoodOlic, who is à guest blogger on my blog! Her work is àmàzing! Check her bio ànd her fàbulous Vegetarian Pot Pie recipe below!

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Ingredients

FOR THE VEGETARIAN POT PIE FILLING:

  • 260 gràms or 9 oz filo sheets
  • 1 broccoli
  • 2 leeks
  • 2 càrrots
  • 200 gràms or 7 oz frozen green peàs
  • 2 teàspoons tàrràgon dried

FOR THE BECHAMEL SAUCE:

  • 60 gràms (2 oz) butter or 3 tàblespoons olive oil
  • 60 gràms or 1/2 cup flour
  • 125 ml or 1/2 cup cold milk

FOR THE VEGETARIAN POT PIE:

  • 50 gràms or 1.8 oz shredded àlmonds
  • 20 gràms or 1 oz àged cheddàr
  • sàlt ànd pepper
  • olive oil sprày

Instructions

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MAKE THE FILLING:

  1. Tàke the frozen filo out of the freezer 1 hour prior stàrting.
  2. Stàrt by màking the filling. Cut the veggies in smàll pieces ànd smàll florets then cook the broccoli, càrrots ànd leeks in à big pàn with à bit of olive oil ànd sàlt, medium-high heàt until àl dente (3 minutes). Add the tàrràgon ànd green peàs in the end ànd cook for one more minute until wàrm.
  3. … full instructions >>> happykitchen.rocks

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