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Vegetable Pot Pie

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Vegetable Pot Pie

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

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