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Veggie Pot Pie

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Veggie Pot Pie

4.25 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: Veggie Pot Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 476kcal


  • 2 regular Pie crust, refrigerated, unbaked
  • 1 medium onion
  • 1 medium carrot
  • 1 tablespoon olive oil
  • 1/2 teaspoon rosemary, dried
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme, dried
  • 1 teaspoon black pepper, ground
  • 1/4 teaspoon salt
  • 1 cup corn, frozen
  • 2 1/2 cup vegetable broth
  • 3 tablespoon cornstarch
  • 1/8 cup water
  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 cup, pieces or slices mushrooms, white


  • Preheat oven to 400°F. Line 6 small ramekins with pie crust; set aside.
  • Chop onions and roughly chop carrot. Heat oil in a medium skillet over medium-high heat. Sauté onion and carrot for 10 minutes or until onion is transparent.
  • Meanwhile combine next 5 ingredients (through salt); add to skillet. Stir in corn. Add broth and bring to a boil. In a small bowl, dissolve the corn starch in water. Add to skillet and stir frequently for 5 minutes or until sauce thickens. Drain and rinse chickpeas. Add to skillet along with mushrooms and cook until heated through.
  • Pour filling into each ramekin and top with additional pie crust. Make a slit on the top of each pie. Bake 25-30 minutes. Allow to rest for 5 minutes, then serve.
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Calories: 476kcal | Carbohydrates: 62g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Sodium: 889mg | Fiber: 6g | Sugar: 5g

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