Low-fat Vegetable Pot Pie

Directions

Grease an 8-inch casserole dish with vegetable cooking spray or butter. Preheat oven to 400℉ (200℃) degrees.

In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, 2 to 4 minutes.

Stir in celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add ¼ cup more wine or vegetable stock.

Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.

In glass measuring cup or a medium bowl, combine milk or soy milk and 2 cups vegetable stock.

Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.

Stir in parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.

Remove from heat, transfer mixture to prepared casserole and set aside.

For the Biscuit Topping:

In large bowl, combine together flour, salt, baking powder and baking soda.

Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal, or stir in olive oil

In measuring cup or a small bowl, combine buttermilk or soy milk and honey. Mix liquid to flour mixture, stirring with a fork to form a stiff dough.

Stir in more buttermilk if dough is too dry. Knead lightly in bowl, about 4 minutes, until dough is no longer sticky.

Turn dough out onto lightly floured surface. Roll out into shape to cover casserole dish or cut into wedges. Lay biscuit topping lightly over filling.

Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes. Serve warm and enjoy.