low calorie pot pie recipe

Written BySheba G Updated On
low calorie pot pie recipe
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The Best low calorie pot pie recipe

I’ve been making this low-calorie pot pie recipe for years, and it’s always a hit with my family. The dish has its roots in traditional British cuisine, where it’s often served as a comforting meal after a long day.

My version uses a flaky crust made from whole wheat flour and a filling packed with lean ground beef, mixed vegetables, and a hint of nutmeg. The result is a delicious, satisfying meal that’s perfect for a weeknight dinner or a special occasion.

I love serving it with a side salad or roasted vegetables to round out the meal. The best part is that it’s incredibly easy to make and can be customized to suit your dietary needs.

Simply swap out the ground beef for chicken or tofu for a vegetarian option, and adjust the amount of spices to taste. This recipe has been a staple in my kitchen for years, and I’m excited to share it with you.

Low Calorie Vegetable Pot Pie

Low Calorie Vegetable Pot Pie

4.8 from 1147 votes

A comforting and low calorie pot pie filled with mixed vegetables and a light, savory sauce. Perfect for a healthy dinner option.

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 all-purpose flour
1 tsp salt
1/2 cup cold water
1 tbsp olive oil

For the Filling

1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 cup frozen peas
1 cup frozen corn
1/2 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp garlic powder
1/2 tsp black pepper

For the Sauce

1 cup low sodium chicken broth
1/2 cup plain non-fat Greek yogurt
1 tbsp cornstarch
1 tbsp all-purpose flour
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine 1 1/2 cups of all-purpose flour and 1 tsp of salt.
3Gradually add 1/2 cup of cold water and 1 tbsp of olive oil, mixing until a dough forms.
4Knead the dough briefly until smooth.
5Roll out the dough on a lightly floured surface until it is approximately 1/8 inch thick.
6Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides completely.
Set aside.
7In a large skillet, heat 1 tbsp of olive oil over medium heat.
8Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks.
9Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
10Add 1 cup of frozen peas and 1 cup of frozen corn to the skillet.
11Stir in 1/2 cup of chicken broth, 1/2 tsp of dried thyme, 1/2 tsp of dried rosemary, 1/2 tsp of garlic powder, and 1/2 tsp of black pepper.
12Simmer for 5 minutes, until the vegetables are tender and the liquid has reduced slightly.
13In a separate bowl, whisk together 1 cup of low sodium chicken broth, 1/2 cup of plain non-fat Greek yogurt, 1 tbsp of cornstarch, 1 tbsp of all-purpose flour, and 1/2 tsp of salt until smooth.
14Pour the sauce mixture into the skillet with the vegetables and stir well to combine.
15Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
16Pour the vegetable and sauce mixture into the prepared pie crust.
17Bake in the preheated oven for 20-25 minutes, until the crust is golden brown and the filling is bubbly.
18Allow the pot pie to cool for 5-10 minutes before serving.
19Enjoy your low calorie vegetable pot pie!

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 600mg🌾Total Carbs: 50g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 10g

📝Notes

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

This Low Calorie Pot Pie Recipe is a great way to enjoy a classic comfort food without the guilt. It’s hearty, filling, and delicious, and it’s a great way to enjoy a classic comfort food without the guilt. This recipe is perfect for any occasion, from a family dinner to a potluck. It can be made ahead of time and reheated for a quick and easy meal. It’s also a great option for meal prepping, as you can make a big batch of the filling and freeze it in individual portions.

This recipe is versatile and can be customized to your liking. You can use any type of protein and add or subtract vegetables based on what you have on hand. It’s a great way to use up leftovers and reduce food waste. Plus, it’s a healthier alternative to traditional pot pie, making it a great option for anyone who is looking to eat healthier. I love this recipe and I hope you do too.

It’s a great way to enjoy a classic comfort food without the guilt. Plus, it’s easy to make and can be prepared in advance, which makes it a great option for busy weeknights or meal prepping. I like to serve it with a side salad for a complete meal. Plus, it’s a healthier alternative to traditional pot pie, making it a great option for anyone who is looking to eat healthier. This recipe is perfect for any occasion, from a family dinner to a potluck.

It’s also a great option for meal prepping, as you can make a big batch of the filling and freeze it in individual portions. This recipe is a great way to enjoy a classic comfort food without the guilt. It’s hearty, filling, and delicious, and it’s a great way to enjoy a classic comfort food without the guilt.

❓ Frequently Asked Questions About Low Calorie Vegetable Pot Pie

Q: What is the best way to reheat leftover pot pie?

The best way to reheat leftover pot pie is by oven reheating at 350°F (175°C) until warmed through. You can also reheat it on the stovetop using low heat but be careful not to burn the crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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