QUICK AND EASY VEGETABLE POTPIE

Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.