low calorie pot pie recipe

Written ByJenny Smyth Posted on
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The Best low calorie pot pie recipe

I’m so excited to share with you one of my favorite low-calorie pot pie recipes that my family and I just can’t get enough of. This recipe is a game-changer for anyone looking for a healthier alternative to traditional pot pies. The best part?

It’s incredibly easy to make and requires minimal ingredients. I like to think of it as a modern twist on a classic comfort food dish. When I first tried this recipe, I was blown away by how rich and satisfying it was despite being much lighter than traditional pot pies.

The secret lies in the clever use of cauliflower as a low-carb substitute for traditional pastry crusts. My kids were initially hesitant about the cauliflower crust, but once they took a bite, they were hooked! Now, it’s a staple in our household, and I’m happy to share it with you today.

One of the reasons I love this recipe is that it’s perfect for any occasion – whether you’re planning a family dinner or just need a quick weeknight meal. And let’s be real, who doesn’t love the idea of having leftovers that are just as delicious the next day? As an added bonus, this recipe is packed with nutrients and can be easily customized to suit your dietary needs.

So, without further ado, let’s dive into the world of low-calorie pot pies! I’ll be sharing all the details on how to make this incredible dish, from prep time to cooking technique. By the end of this post, you’ll be well-equipped to create your own delicious low-calorie pot pies at home.

Low Calorie Vegetable Pot Pie

4.9 from 1696 votes

A comforting and low calorie vegetable pot pie perfect for a healthy meal. Filled with a variety of vegetables in a light sauce, topped with a simple flour dough.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups whole wheat flour
1 tsp salt
1/2 tsp baking powder
2 tbsp olive oil
6 tbsp water

For the Filling

1 tbsp olive oil
1 medium onion
2 medium carrots
2 medium celery stalks
1 cup frozen peas
1 cup frozen corn
1 cup low sodium vegetable broth
1 tbsp cornstarch
1 tbsp water
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 425°F.
2In a bowl, combine whole wheat flour, salt, and baking powder.
3Add olive oil and water, mixing until a dough forms.
4Knead briefly and set aside.
5In a large pan, heat olive oil over medium heat.
6Add diced onion, carrots, and celery.
7Cook until softened, about 5 minutes.
8Add peas and corn, cooking for another 3 minutes.
9In a small bowl, mix cornstarch and water.
10Add this to the pan along with vegetable broth, thyme, rosemary, salt, and pepper.
11Stir well and bring to a simmer.
12Cook until the sauce thickens, about 5 minutes.
13Roll out the dough on a floured surface to fit your baking dish.
14Place the vegetable mixture into the dish, then top with the dough.
15Seal the edges and cut slits in the top to allow steam to escape.
16Bake for 20-25 minutes, or until the crust is golden brown.
17Remove from the oven and let it cool for a few minutes before serving.
18This allows the filling to set and makes it easier to serve.
19Serve warm and enjoy your low calorie vegetable pot pie.

🔧Equipment

Mixing bowl
Baking dish
Oven
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This low-calorie pot pie recipe has become a staple in our household, and I’m confident it will become one in yours too! Whether you’re looking for a healthier alternative to traditional pot pies or simply want to mix things up in the kitchen, this recipe is sure to please.

With its clever use of cauliflower as a low-carb substitute and endless customization options, you’ll never tire of it. Plus, who can resist the allure of leftovers that are just as delicious the next day?

In short, this recipe is perfect for any occasion – whether you’re planning a family dinner or just need a quick weeknight meal.

❓ Frequently Asked Questions About Low Calorie Vegetable Pot Pie

Q: What is cauliflower crust?

A: Cauliflower crust is a low-carb substitute for traditional pastry crusts made from cauliflower florets that have been pulsed into a flour-like consistency. It’s a game-changer for anyone looking to reduce their carb intake without sacrificing flavor and texture.

Q: Can I use frozen cauliflower?

A: Yes, you can use frozen cauliflower for this recipe. Just thaw it according to package instructions before using.

Q: How do I store leftover pot pies?

A: Leftover pot pies can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, make sure the filling is steaming hot before serving.

Q: Can I customize the filling?

A: Absolutely! Feel free to add or substitute different vegetables, herbs, or spices to suit your taste preferences.

Q: Is this recipe suitable for vegans?

A: Yes, this recipe is vegan-friendly as long as you use vegan-friendly broth and dairy alternatives.

Q: How do I reheat individual servings?

A: To reheat individual servings, place them in the microwave for 20-30 seconds or until hot throughout.

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