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Lighter Vegetable Pot Pie

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Lighter Vegetable Pot Pie

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Course: Main Course
Cuisine: American
Keyword: Lighter Vegetable Pot Pie
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 346kcal

Ingredients

  • 4 medium carrot
  • 2 cup, cubes butternut squash
  • 1 medium onion, sweet
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 cup green beans
  • 1 cup green peas, frozen
  • 3 tablespoon butter, unsalted
  • 1/3 cup flour, all-purpose
  • 1 cup milk
  • 1 cup vegetable broth
  • 1 tablespoon parsley, fresh
  • 1 teaspoon thyme, fresh
  • 1 none cooking spray
  • 2 regular Pie crust, refrigerated, unbaked

Instructions

  • Preheat oven to 375°F.
  • Peel and chop carrots and butternut squash if applicable (A 1.5 pound squash should suffice if buying whole); dice the onion. Place veggies on a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast 30 minutes or until tender when poked with a fork but still firm in the middle.
  • Add green beans to the pan and toss to coat with the oil. Return to the oven and roast until beans are tender crisp, about 5 minutes longer.
  • Stir in the peas and set aside.
  • Heat butter in a large pot over medium-low heat. Add the flour and cook for 1 minute, whisking constantly. Whisk in the milk until smooth. Whisk in the vegetable broth, parsley, and thyme. Simmer until thickened, about 3 minutes.
  • Stir the vegetables into the sauce. Season to taste with remaining salt and pepper.
  • Spray pie plate with cooking spray and line with pie crust.  Fill with the vegetable mixture and cover with second pie crust.
  • Bake uncovered until dough is golden brown, about 45 minutes. Allow to cool for 5-10 minutes before serving.
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Nutrition

Calories: 346kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 445mg | Fiber: 5g | Sugar: 8g

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