I am so excited to be part of this delicious collection of the best autumn recipes, hosted by Live Well Utah! All of the recipes look amazing and I can’t wait to try them all out. Plus, make sure you head to the bottom of this post and ENTER TO WIN a beautiful set of fall baking supplies!
The recipe I decided to share is an old favorite at my house – Vegetable Pot Pie. Nothing says fall better than warm comfort food!
One piece of advice I like to give to people working on eating healthier is to take the recipes you love and just “tweak” them. You don’t have to start over and find all new recipes and you definitely don’t have to give up your favorites. Some of my families favorite meals are old recipes I’ve just modified to meet our goals. This Vegetable Pot Pie is one of those.
The Pioneer Woman is pretty much my favorite. I’ve never made any of her recipes that we didn’t absolutely love. Her recipe for Chicken Pot Pie is perfect classic comfort food. So, the other night I decided to try tweaking it. I replaced the chicken with extra veggies, stuck with all real food ingredients and used my favorite Whole Wheat Pie Crust to make a vegetable pot pie. I have to admit, even I was a little worried. But of course the Pioneer Woman came through again and it was delicious!
Here is the final recipe…
- 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
- Preheat oven to 400 degrees F.
- Melt butter in a skillet or dutch oven. Add onion, carrots, celery, zucchini and squash and cook until translucent (a couple of minutes.)
- 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.
- 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.
- 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.)
- 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.
- Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.
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.
Don’t forget to click on the pictures below to see the rest of these awesome fall recipes:
Other healthy modified recipes: