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quick and easy vegetable potpie

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Quick and Easy Vegetable Potpie

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.

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

Directions:

  1. Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add the vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in the broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt.
  2. 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 for 5 minutes before serving.

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