Home
Heart Healthy
Veggie Pot Pie

Heart Healthy Veggie Pot Pie Recipe

                   
Veggie Pot Pie
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.
Facebook
Bread icon
Ingredients
Recipe yields 8 servings
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
Play icon
Helpful how to videos
Play icon
Directions
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.

Time: 60 minutes
Servings: 8
Calories: 271
Make this for: Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:271
total fat:15g
sat fat:4g
cholesterol:7mg
sodium:495mg
total carb:29g
fibers:4g
proteins:4g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Veggie Pot Pie
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Veggie Pot Pie Recipe
Ingredients
Recipe yields 8 servings
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
Directions
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.

Share to Email