It’s been a bit chilly here in the mornings. And yes, it does get chilly in Texas. While there’s cooler days and nights around for another 6 weeks thanks to a wonderful and all knowing groundhog, I thought I would keep with he trend and make a delicious, hearty, and filling veggie pot pie.
I’ll be honest in that most pot pies are a no-go for me if only because they’re usually full of heavy creams, and bound together in a lot of dough. So, I decided to swing the other way with this one and used one of my older tricks of phyllo dough as the crust and lots and LOTS of veggies!
With the very few changes I made, extra veggies and minimal crust, this pot pie comes in at well under 300 calories in a serving. And it reheats pretty well in the oven, so if you have leftovers you can reheat it in the oven and that phyllo dough will crisp right back up.
Not a fan of one of the veggies? Feel free to sub in some that you do like. Mushrooms would be a great alternative!
TheSkinnyFork.com A delicious vegetarian pot pie that's loaded with all kinds of veggie goodness. Lightened up with a phyllo dough crust! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: 1/8th • Calories: 260 • Fat: 12 g • Saturated Fat: 6 g • Carb: 33 g • Fiber: 4 g • Protein: 6 g • Sugar: 3 g • Sodium: 245 mg
• 1/3 C. Butter
• 1/3 C. Flour
• 1 C. Unsalted Vegetable Broth
• 3 C. Unsweetened Almond Milk
• 2 Tsp. Dijon Mustard
• 2 C. Chopped/Diced Potatoes
• 1 Tbsp. Extra Virgin Olive Oil
• 4 Minced Garlic Cloves
• 3 Chopped Carrots
• 1 C. Fresh English Peas
• 10 Oz. Frozen Spinach, Thawed & Squeezed Dry
• 5 Chopped Green Onions
• 1/4 C. Chopped Fresh Parsley
• Salt & Pepper to Taste
• 8 Oz. Frozen Phyllo Dough, Thawed
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a large oven safe dish with non-stick cooking spray. (Something bit enough to hold the pot pie.)
Melt the 1/3 C. butter over medium heat and whisk in the 1/3 C. flour to create your roux.
Cook for a minute or two before adding in the 1 C. broth, 3 C. milk, and 2 Tsp. dijon.
Bring the mixture to a simmer and add in the 2 C. potatoes.
Bring the mixture back to a simmer and reduce the heat to medium-low or continue to cook for 8-10 minutes, stirring on occasion.
While the potatoes are cooking, lightly coat another skilled with non-stick spray and heat the 1 Tbsp. olive oil over a medium-high heat.
Add in the 4 minced garlic cloves and 3 chopped carrots. Sauté for 3-5 minutes or until the carrots are starting to become tender.
Stir in the 1 C. peas and 1 C. thawed spinach and continue to cook until all the veggies are heated through and tender.
Once done, add the veggies to the potato mixture and stir together.
Add in the 5 chopped green onions, 1/4 C. parsley, and salt & pepper to taste.
Stir it all to combine.
Place the 8 oz. phyllo dough onto the top of the mixture, scrunching it up to fit.
Give it a light coat of non-stick spray and place in the oven to bake for 25-35 minutes or until the phyllo dough is browned.
Once done, remove from the oven and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher