 Welcome back to my channel and welcome back to another WW vegetarian recipe. This was absolutely Delicious, you didn't even miss the meat. It was that good So if you want to see what vegetarian recipe I have in store for you for this episode That is WW friendly and of course delicious. Just stay tuned For tonight's vegetarian dinner, we are going to make veggie Poppies it is going to be filled with so much goodness. You'll never miss the meat So let me show you what is in tonight's dinner. I'm going to be using frozen mixed vegetables The recipe calls for carrots peas and corn This is a faster way to make that happen a little bit of green beans in place of the asparagus So this is a great dupe for cutting up and buying all those fresh vegetables saves money and time You'll also need some veggie broth minced garlic mushrooms celery red potatoes Leeks and the recipe has a make your own pie crust, but I'm in the Sub Pillsbury pie crust again a lot faster So let's get started on tonight's dinner. So the first thing we need to do is chop up our leeks our potatoes and our celery We're going to add everything to a big stock pot because that's what we're going to Cook the veggies and everything down in so let's get these chopped into the stock pot And get these cooking So we've got the potatoes the celery and the leeks and the pan I'm going to go ahead and add my bag of frozen vegetables And then I'm also going to add this big container of mushrooms only because mushrooms saute down to virtually nothing So we're going to put this on the stove I'm going to add a little bit of water so that it'll saute down a little bit and then once the veggies get a little soft And we're going to add in our garlic and our veggie broth So I've got all my goodness kind of coming along here I added maybe two tablespoons of water just in case For the sauteing of it. We are going to go ahead and add in some spices The recipe calls for poultry seasoning, but I don't have any so I'm going to kind of make my own So we're going to improvise by adding in a little bit of thyme and we're also going to add in a little bit of onion powder and then I'm going to Put in just a little bit of some fresh ground Rosemary here and that's going to substitute for our poultry seasoning give this a stir Let these continue to saute once your veggies start to soften We're going to go ahead and add in just a big spoonful of some minced garlic And we're also going to be adding in our veggie broth. We want about two and a half cups So about half of the box we're going to let this come to a boil And that's what's going to cook down the potatoes get those nice and soft and continue Cooking the rest of our veggies, but this looks and smells Delicious, so we're going to let this come to a boil and cook for about another 10 to 15 minutes So you're going to take a pie pan go ahead and spray it with some non-stick cooking spray To that we're going to go ahead and add our veggie mixture and then top it with our crust So I went ahead and added our filling. We actually have a little bit of filling left over So no problem. We can just kind of eat it on the side But that was the majority of what we made I did add a couple tablespoons of flour per the recipe to thicken up the liquid in the pot pie Then you're going to go ahead and roll out your pie crust And of course, we're just going to place this over the top of our pot pie I do have my oven preheating to 400 degrees. That's what we're going to actually cook this at So go ahead and roll your crust kind of over The edge just a little bit and then we are going to go ahead and cut A slit or an x on the top of our pie crust before we put it into the oven So this is going to go in at 400 degrees until our crust is nice and golden brown So I just pulled our pot pie out of the oven. It looks so delicious But always put yours on a sheet pan because it does like to bubble over So there is our pot pie. I'm going to let it cool for just a couple of minutes We're going to cut this into eight servings And I'll be back to show you the serving size and give you the smart points So here is my dinner. So I cut it into eight equal servings. So we still have quite a bit left here And eight servings is five smart points a piece. So it is five smart points For one serving of our veggie pot pie and it smells and looks delicious. That crust is so flaky Yum Definitely a winner for a vegetarian recipe. Thank you for joining me on another Ww vegetarian series recipe. I hope you enjoyed seeing this pot pie. It was absolutely delicious And again, you don't even miss the meat. It was that good that using the pie crust was a very wise decision because it gave that buttery Flaky crust versus a more dense crust that the recipe would have called for with the flour and things So highly recommend the pie crust and again It just saves another step and make it a little bit more streamlined and easy So if you enjoyed this recipe thumbs up this video comment down below Let me know if you're going to give it a try if you're new welcome Make sure you subscribe hit the little bell so you're notified whenever I upload a new video The recipe is down in the description box below as well as all of the discounts I can offer to you on all of my favorite ww friendly items. So definitely check out that description box below Thank you guys again so much for watching and i'll see you next time. Bye