Ingredients
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2 Tbsp Olive Oil
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1 1/2 Cups Chopped Leek
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1 1/2 Cups Chopped Celery
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1 Cup Thinly Sliced White Mushrooms
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2 Tbsp Whole Wheat Flower
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2 Cloves Minced Garlic
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1 1/2 Cups Red Skinned Potatoes (Peeled and Cut into 1/2 inch cubes)
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2 1/4 Cups Low Sodium Vegetable Broth
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1 Tsp Organic Poultry Seasoning
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1 Cup Chopped Asparagus
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1/2 Cup Sweet Corn
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3 Leaves Romaine Lettuce
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2 Cups Mixed Greens
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1 Tbsp Annie's Poppyseed Dressing
Directions
Credit: “Vegetarian Times”
Steps
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1
Done
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For DoughUse the Immaculate Crust According to Package Directions to Use For 8 1-cup Ramekins. |
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2
Done
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To Make FillingHeat oil in large pot over medium heat. Add leek, celery, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Remove from heat, and stir in asparagus, and corn. |
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3
Done
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Preheat oven to 400°F. |
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4
Done
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Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving. |
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5
Done
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For SaladWash and Chop romaine lettuce leaves. In a bowl, combine mixed greens, lettuce and toss with poppy seed dressing. |
