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Low Calorie Pot Pie Recipe

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Description

Pot pie is the ultimate comfort food. It’s warm, creamy, and full of flavor. But, it’s also full of calories and fat. That’s why this low calorie pot pie recipe is the perfect solution for anyone looking for a healthier alternative to the classic dish. This pot pie recipe has all the flavor of the original, but without all the calories and fat. It’s made with a mix of fresh veggies, low-fat cream, and a light pastry topping. And, because it’s a one-dish meal, it’s also easy to make and clean up. So, go ahead and indulge in this guilt-free pot pie recipe without having to worry about breaking your diet.

Prep Time

This low calorie pot pie recipe takes about 20 minutes to prepare and 10 minutes to cook. You’ll need to preheat your oven to 375 degrees Fahrenheit before starting the recipe.

Cook Time

This pot pie recipe takes about 40 minutes to cook. You’ll need to preheat your oven to 375 degrees Fahrenheit before starting the recipe.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-fat cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded low-fat cheddar cheese
  • 1/2 cup low-fat milk
  • 1 package (1 pound) refrigerated pie crust

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the carrots, peas, and corn and cook for another 3 minutes.

3. Sprinkle the flour over the vegetables and stir to combine. Cook for another minute until the flour is lightly toasted. Stir in the cream, chicken broth, thyme, pepper, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.

4. Remove from heat and stir in the Parmesan and cheddar cheese. Pour the mixture into a 9-inch pie plate. Cut the pie crust into 10-inch circles and place one on top of the pot pie. Cut several slits in the top of the pie crust to allow steam to escape.

5. Brush the top of the pie crust with the milk. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling.

6. Let cool for 10 minutes before serving.

Equipment

  • Large skillet
  • 9-inch pie plate
  • Pastry brush
  • Oven

Notes

You can use any type of frozen vegetables you like in this recipe. If you don’t have fresh carrots, you can use frozen ones instead.

Nutrition: Per Serving

  • Calories: 220
  • Fat: 10g
  • Carbs: 22g
  • Protein: 8g

Recipe Tips

This low calorie pot pie is a great way to use up leftover vegetables. You can also add cooked chicken or turkey to the filling for an extra boost of protein. If you’re looking for a vegetarian option, you can omit the meat and use vegetable broth instead of chicken broth. For a gluten-free version, you can use a gluten-free pie crust or make your own using gluten-free flour.

For a creamier filling, you can add a little bit of cream cheese or sour cream to the mix. You can also switch out the cheddar cheese for any other type of cheese you like. And, if you want a bit of heat, you can add a pinch of cayenne pepper to the filling.


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