Vegetable Pot Pie & Whole Wheat/No Shortening Pie Crust
  • 1 or 2* Whole Wheat Pie Crusts
  • ½ stick butter
  • ½ cup finely diced onion
  • ½ cup finely diced carrot
  • ½ cup finely diced celery
  • ½ cup finely diced zucchini
  • ½ cup finely diced squash
  • ¼ cup whole wheat flour
  • 2 cups vegetable stock
  • 1 cup half & half or milk
  • ½ cup frozen peas
  • fresh thyme, chopped
  • salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Melt butter in a skillet or dutch oven. Add onion, carrots, celery, zucchini and squash and cook until translucent (a couple of minutes.)
  3. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in vegetable broth, stirring constantly. Pour in cream. Add frozen peas.
  4. Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  5. Pour mixture into a casserole dish or deep pie pan. (*This time I did top and bottom crusts and cooked 4 individual pies in ceramic ramekins. If you like a bottom crust as well, just roll it out, cover the bottom of your pan or dish and fill with vegetable mixture. No need to precook the bottom crust.)
  6. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
  7. Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.
  8. Enjoy!
{serving size = ⅛th of a pie - recipe makes 8 servings}

274 calories, 18.3g fat, 4.4g fiber, 4.8g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Vegetable Pot Pie.
Recipe by Feel Great in 8 Blog at