Want healthy meals your kids will love?
Get our Meal Plan
Want healthy meals your kids will love?

Vegetable Pot Pie

No Comments
Jump to Recipe

Vegetable Pot Pie

4.3 from 20 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegetable Pot Pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 571kcal


  • 1 medium squash, summer
  • 3 medium russet potato
  • 2 medium carrot
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoon butter, unsalted
  • 2 tablespoon flour, all-purpose
  • 1/2 cup milk
  • 1 1/2 ounce cheddar cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup flour, all-purpose
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup water

Serve With

  • 4 cup grapes, red


  • Preheat oven to 400 degrees.
  • Chop squash; peel and chop potatoes and carrots; dice onion and mince garlic.  Heat a large skillet over medium heat and melt 1 tablespoon butter; add the vegetables. Cook until soft and tender, about 10 minutes.
  • Leaving veggies in the hot skillet, add one more tablespoon butter and 2 tablespoons flour; let butter melt into the flour, forming a roux.
  • Add milk to the skillet, and stir until thickened. Stir in cheese, and season with salt and pepper.
  • In the meantime, prepare your pie crust. Combine the remaining flour, salt, olive oil and water in a bowl, using your hands if necessary to incorporate all ingredients.  Continue to knead until dough forms a ball.
  • Split dough in half, and roll out onto a lightly floured surface.  Line a pie plate with half the dough.
  • Fill pie plate with the vegetable mixture, and top with the second piece of dough. Poke top with a fork a few times to help release steam while baking. Bake for about 40 minutes, or until crust is golden brown.
  • Cut into 6 wedges and serve with grapes on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 571kcal | Carbohydrates: 77g | Protein: 11g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 324mg | Fiber: 5g | Sugar: 20g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating