Looking for: Vegetable Pot Pie

I don't eat meat, but I LOOOOOVE pot pie!! I miss it! I am busy and don't have the time (nor the baking skills) to make my own. I just want some frozen Vegetable Pot Pies to take to work with me for lunch. I know it's processed and horrible, so please don't remind me. I'm a good cook, but I suck at baking and would rather not have to mess with the crust, etc.

Yes, I have tried Amy's, they are good, but they are COSTLY, so I'd rather have a cheaper brand (i.e. Banquet brand costs less than a dollar, but I've never seen one without meat)

Help?

Dunno what to tell you.  If you don't like Amy's, I guess just keep an eye on your grocer's frozen section to see if something comes up?  Try Whole Foods or Trader Joe's.

$1 for a pot pie sounds really inexpensive. If retail is $1, how much actually goes into the food ingredients? I am always scared when I see food selling for so cheap. Makes me wonder how it is made. Amy's on sale, is a great choice. Tasty, organic and real food.

Another choice is to make some pot pies with a cream of mushroom soup, veggies (potatoes, yams, carrots and peas) and top it with a biscuit  crust...even a premade biscuit mix,  and freeze them in some sort of reheatable bowl, that would be really cheap if you are making a few at a time and  freezing them. Just a thought.

Just beware and don't get the pre-made frozen or refridgerated pie crusts....all the ones I've seen have lard in them! :(

Why not make the crust out of whole wheat flour or buckwheat flour. Both good choices. Use reduced fat and sodium cream of chicken soup and mix a bunch of fresh veggies in that and bake it.

This looks good, skip the chicken if you like and use whole wheat flour instead of white.

http://www.sheknows.com/articles/803945.htm

Original Post by littleshellys:

Use reduced fat and sodium cream of chicken soup

 

Um, no.  This is the VEGETARIAN forum.  :)

Cream of Mushroom soup could work, though?

First off, a little disclaimer, that I am not vegetarian....however, i do make a homemade low fat/low cal potpie that I believe could be easily adapted, and I've given it a shot below:

• 2  cups  chopped leek
• 1/4  cup  chopped shallot
• 3/4  teaspoon  chopped fresh or 1/4 teaspoon dried thyme
• 1 1/2  cups  refrigerated diced potatoes with onions (such as Simply Potatoes)
• 1/3  cup  dry white wine
• 1  teaspoon  Dijon mustard
• 1  (14-ounce) can fat-free or low fat choice of veggie broth
• 1 1/2  cups  frozen mixed vegetables
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  cornstarch
• 2  tablespoons  water
• 2/3  cup  half-and-half
• Cooking spray
• 1 1/4  cups  low-fat baking mix (such as Bisquick Heart Smart)
• 1/2  cup  fat-free soy milk

Preheat oven to 425°.

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and milk  in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

I buy the foil potpie pans (6 for $1) at the Dollar Store or grocery store and they come with the lids.  I prepare them all, let cool, cover and then wrap again in Freezer Press & Seal.  Put them in the freezer.  Pull them out as needed.  It takes about 20-30 minutes on 350 to be hot and bubbly again. 

~Susan

thanks very much for the recipes! i guess i will have to get brave and try making them myself! (like i said, i love to cook, but i was worried about screwing up the crust! i love pot pie crust, YUM!)

i just wish that companies like banquet and... geez i can't think of the other brand that makes pot pies.. anyway i wish i had a vegetable version. why does everything have to have meat in it? geez!  :)  i have had amy's and they are pretty good, but i just don't like spending $4-$5 on one tiny little pot pie.

thanks again for the responses!!!

I also make pot pies and freeze them for exam-week dinners and the like. For the crust, I just use frozen puff pastry. Like someone said though, just check the ingredients for lard before buying them. I like the Trader Joe's brand. Just press the thawed puff pastry on top of your tin of filling, and freeze on a cookie sheet. When they're frozen, wrap them airtight and they'll keep in the freezer for months.

I suggest sauteeing some portobello chunks if you like mushrooms and adding them to the filling if you want some savory texture in there without adding meat.