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Springtime Vegetable Potpie

Springtime Vegetable Potpie Recipe

  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all purpose flour
  • 2 cup vegetable broth
  • 1 tablespoon unsalted butter
  • 2 medium onions; 1 halved and thinly sliced and 1 coarsely chopped
  • 2 cloves garlic finely chopped
  • ½ pound new or red-skinned potatoes, peeled and cut into ½-inch pieces
  • 2 carrots thinly sliced crosswise
  • 2 ounces green beans (a handful), cut into 1-inch pieces
  • One 9-ounce package thawed frozen artichoke hearts
  • 2 cups thawed frozen green peas
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh dill
  • Salt and freshly ground black pepper
  • Surefire Cream Cheese Crust 
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 92kcal (5%)
Total Fat 4g (6%)
Saturated Fat 2g (10%)
Cholesterol 8mg (3%)
Total Carbohydrate 13g
Dietary Fiber 3g
Sugars 2g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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