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Ingredients1 h 8 m servings 375 cals
Original recipe yields 8 servings (1 8-inch pie)
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
- Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
- Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
- Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
- Bake in the preheated oven until crust is lightly browned, about 20 minutes.
Per Serving: 375 calories; 19.1 g fat; 40.9 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 428 mg sodium. Full nutrition