Heart Healthy Veggie Pot Pie

Name: Heart Healthy Veggie Pot Pie
Total time: 60 min
Yield: 8
Ingredients: 1 large russet potato, peeled and cubed; 1 medium leek, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 cup frozen peas; 1 Tbsp trans fat free butter; 1 small white onion, chopped; 2 garlic cloves, minced; 1/3 cup all-purpose flour; 1/2 tsp salt; Black pepper to taste; 1/4 tsp celery seed; 1/2 tsp dried thyme; 1 3/4 cups vegetable broth; 2/3 cup unsweetened plain almond milk; 2 unbaked 8-inch pie crusts

(5.0)

By Judy Capodanno

Published 2/7/2022

Dietitian Reviewed: Jane Schwartz, RDN, CLT

Approved for These Diets:

Heart Healthy | Vegetarian

Photo Credit: Baldwin Publishing Staff Photographer

Wholesome vegetable pot pie that feeds your comfort food craving without unhealthy fats. Garlicky potatoes, peas, and chopped leeks are folded into a buttery pie crust for unforgettable flavor.

Total Time

60 minutes

Servings

8

Calories

271

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Helpful How-To Video

How to Make Veggie Pot Pie

Step 1

Preheat oven to 425°. In a saucepan, boil 6 cups water. Add the potato, leek, carrots and celery and boil for 5 minutes. Add the frozen peas and boil for 2 minutes, or until potato is tender. Drain and set aside.
Step 2

In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté until the onion is softened, about 2 minutes. Stir in the flour, salt, pepper, celery seed and thyme. Whisk in the vegetable broth. Add the almond milk. Whisk for 5 minutes, or until thickened. Transfer the sauce to the saucepan with the drained vegetables and stir to combine.
Step 3

Arrange 1 unbaked crust in an 8-inch pie dish and bake for 5 minutes. Remove from oven.
Step 4

Pour the vegetable mixture into the partially baked pie crust. Cover with the second uncooked pie crust. Seal the edges and use a knife to cut small slits into the top of the pie crust. Bake for 30 minutes, or until pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

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Nutrition Facts

Serving Size:

3/4 cup

271

Calories

15

g

Fat

7

mg

Cholesterol

495

mg

Sodium

29

g

Carbs

4

g

Sat. Fat

4

g

Fiber

4

g

Protein

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Heart Healthy Veggie Pot Pie

Ingredients

Helpful How-To Video

How to Make Veggie Pot Pie

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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