Vegetarian PA Dutch Pot-Pie
I always loved pot-pie as a kid, but that version used meat and this one is kinder to animals. It could be made vegan if you subbed the eggs and milk for vegan alternatives.
- Preparing Time: 35 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1/2 cup milk
- salt and pepper
- 1 egg
- 1/2 tsp salt
- 1 onion
- 2 cups flour
- 2 carrots
- 1 tsp poultry seasoning
- for the noodles
- 6 cups vegetable broth
- 3 stalks celery
- 2 cans white kidney beans
- 4-6 potatoes
- 4 tbs butter or margarine
- Carbohydrate 58.3295172229864 g
- Cholesterol 22.3354166683574 mg
- Fat 8.44179361166059 g
- Fiber 1.23072222651376 g
- Protein 1.27774583387774 g
- Saturated Fat 5.26345944475976 g
- Serving Size 1 1 Serving (373g)
- Sodium 655.493373270652 mg
- Sugar 57.0987949964727 g
- Trans Fat 0.638570277841689 g
- Calories 305 calories
Start by heating a little of the vegetable stock in a large pot. Sauté the diced onion, carrots, & celery. Add the potatoes. Add additional stock if starting to stick. Pour the rest of the stock in and simmer. Meanwhile start to make the noodles. In a large bowl mix the flour and salt. Cut the butter into the flour. In a small bowl mix the egg and milk. Add the wet to the dry slowly and mix until combined . Roll dough out on floured surface till it's about 1/4 inch thick and use a pizza cutter to make squares. Add add the noodles one at a time to prevent sticking to the boiling soup. Boil about 10 minutes. The soup should thicken a bit after adding the noodles. Add flour if you want a thicker soup.
