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TEST KITCHEN APPROVED

Quick and Easy Vegetable Potpie

Name: Quick and Easy Vegetable Potpie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Europe, French
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 30 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Maggie Torsney-Weir, Los Angeles, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

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

Test Kitchen Tips

For a smoky Spanish flavor, use lemon pepper and smoked paprika instead of the quatre epices.

You can prepare the filling up to 24 hours beforehand, or double the recipe and freeze half the filling for another day.

TEST KITCHEN APPROVED

Quick and Easy Vegetable Potpie

Contest Winner

3 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:30 min

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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

Text Ingredients

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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.