Vegetable Pot Pie

Name: Vegetable Pot Pie
Total time: 105 min
Ingredients: 1 single-crust pie dough; 4 tablespoons unsalted butter; 1 onion, chopped fine; 8 ounces cremini mushrooms, trimmed and quartered if large or halved if small; Salt; pepper; 1 sweet potato (12 ounces), peeled and cut into ½-inch pieces; 8 ounces turnips, peeled and cut into ½-inch pieces; 3 garlic cloves, minced; 1/2 teaspoon grated lemon zest plus 1 tablespoon juice; 8 ounces Swiss chard, stemmed and cut into 1-inch pieces; 2 tablespoons all-purpose flour; 2 cups vegetable broth; 1 ounce Parmesan cheese, grated (½ cup); 2 tablespoons minced fresh parsley; 1 large egg; 1 teaspoon water

www.americastestkitchen.com

We wanted a vegetable pot pie that featured a rich, flavorful gravy, a flaky, tender crust, and a hearty combination of vegetables.

Keywords

Vegetables
Vegetarian
Main Courses
Savory Pies & Tarts

View full recipe on www.americastestkitchen.com

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