Handy Veggie Pot Pies



Handy Veggie Pot Pies
Servings 8

1 tablespoon Wildtree Natural Grapeseed Oil
¼ cup carrots, diced
¼ cup celery, diced
1 medium russet potato, diced
1 package Wildtree Pot Pie Skillet Meal
½ cup plus 1 tablespoon water, divided
½ cup peas ½ cup corn
3 tablespoons light cream
1 box refrigerated pie dough (2 crusts)
1 egg

Nutritional Info
Calories: 280
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg
Sodium: 570mg

Method of Preparation
Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the carrot, celery, and potato. Sauté 5 minutes. Add ½ cup water and Pot Pie Skillet Meal Seasoning. Stir to combine. Turn off heat. Add peas, corn, and cream. Stir to combine. Transfer to a bowl to cool. Preheat oven to 375°F. Carefully roll out pie dough. Use a 3 inch cookie cutter to cut out as many circles as you can. Gather left over dough and work into a ball. Roll out the dough and continue cutting circles. Repeat these steps until you have used up all the dough. (16 total) Top each circle of dough with about 1 tablespoon of the Pot Pie Skillet mixture. Whisk together egg and remaining water. Working with one pot pie at a time, brush the edge of the dough with the egg wash. Fold edges together forming a half circle. Use a fork to crimp the edges. Place pies on a parchment lined baking sheet. Brush tops with egg wash. Use a sharp knife to make small cuts on the tops of the pies. Bake for about 20-25 minutes or until golden brown. Serve hand pot pies warm. Can be served with gravy for dipping if desired.

Wildtree Product(s):
Pot Pie Skillet Meal
Natural Grapeseed Oil


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