Healthy Veggie Pot Pie Recipe
Description
Veggie pot pies are a classic comfort food. But they don't have to be unhealthy. This healthy veggie pot pie recipe is made with a variety of vegetables and a light, flaky crust. It's a delicious, healthy alternative to traditional pot pies. The vegetables in this recipe can be substituted with whatever you have on hand, so it's easy to make it your own. Plus, it can be made ahead of time for an easy weeknight dinner.
Prep Time
This recipe takes about 20 minutes to prepare. You will need to chop the vegetables and prepare the crust. Once the vegetables are prepped and the crust is ready, the pot pie can be assembled and baked.
Cook Time
This veggie pot pie recipe takes about 40 minutes to cook. It should be cooked until the crust is golden brown and the vegetables are tender. Be sure to check the pot pie after 30 minutes to make sure it is not burning.
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
For the filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1/2 cup corn
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
To make the crust: Combine the flour and salt in a large bowl. Cut in the butter until the mixture is crumbly. Slowly add the water, stirring until the dough comes together. Form the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
To make the filling: Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the carrots, bell pepper, peas, corn, parsley, thyme, salt and pepper. Cook for 5 minutes, stirring occasionally. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Add the flour and butter to the skillet and stir until combined. Cook for 1 minute. Remove from the heat and set aside.
Roll out the dough on a lightly floured surface and transfer to a 9-inch pie pan. Trim the edges of the dough. Pour the filling into the pie pan and top with the remaining dough. Cut a few slits in the top of the dough to allow steam to escape. Bake for 40 minutes or until the crust is golden brown.
Equipment
This recipe requires a few pieces of equipment:
- Large bowl
- 9-inch pie pan
- Rolling pin
- Large skillet
Notes
This recipe can be made ahead of time. To do so, prepare the filling, roll out the dough and assemble the pot pie. Cover and refrigerate for up to 2 days. When ready to bake, preheat the oven to 375°F and bake for 40 minutes or until the crust is golden brown.
Nutrition: Per Serving
This veggie pot pie recipe serves 8. Each serving contains:
- Calories: 278
- Fat: 13g
- Carbs: 32g
- Protein: 5g
- Fiber: 3g
Recipe Tips
This veggie pot pie recipe is easy to customize. Feel free to add whatever vegetables you have on hand. For example, mushrooms, zucchini, celery, and broccoli would all be delicious additions. You can also use different herbs, such as rosemary or oregano, to add even more flavor.
If you don't have time to make the crust from scratch, you can use a store-bought crust instead. Just be sure to use a 9-inch crust that is suitable for baking.
This pot pie can be served with a side salad or roasted vegetables for a complete meal. It also makes a great lunch or dinner for entertaining. Serve it with a light salad or a simple green side dish for a delicious meal that everyone will love.
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