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!

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