Name: Veggie Pot Pie
Yield: 6 servings
Ingredients: 4 medium potatoes, preferably russet; 1 tablespoon plus 1 teaspoon light olive oil; 1 medium onion, quartered and thinly sliced; 1 medium carrot, peeled and thinly sliced; 1 cup finely chopped broccoli; 2 tablespoons unbleached white flour; 1/2 cup low-fat milk, rice milk, or soy milk; 2 tablespoons minced fresh parsley, optional; Salt and freshly ground pepper, to taste; 9-inch prepared good-quality pie crust, preferably whole grain; 1/2 cup whole-grain bread crumbs

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Veggie Pot PieCookbook cover image courtesy of Random House

Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not satisfy larger appetites, so double the recipe to ensure second helpings and, with any luck, some leftovers.

Recipe notes

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