This lightened up take on the traditional comfort food is perfect for your holiday leftovers.
Pot pies are great for this time of year – they’re warm and comforting for winter. But they are not the healthiest of meals. This recipe is a spin on a traditional pot pie that is much healthier. It uses lower fat ingredients, low fat and low cholesterol meats, and incorporates veggies to fill you up. It also uses whole wheat flour in the crust to give you more fiber.
This pot pie is quick and easy to make and is a great way to use up your leftovers from holiday meals. And you can always use a store-bought crust if you’re tired from all your holiday cooking!
Recipe serves 8
1 cup whole wheat flour
1 cup all purpose flour
½ tsp salt
6 Tbsp water
1 cup butter spread (like smart balance or earth balance)
3 cups shredded or chopped turkey or chicken
2 cups chopped potatoes
1 cup no salt added frozen mixed vegetables (usually peas, carrots, and corn. Asparagus is great, too!)
1/3 cup green onions or leeks
1/3 cup chopped celery
1/3 cup butter spread
2/3 cups milk
1 cup low sodium chicken stock
1/3 cup all purpose flour
½ tsp salt & pepper mixed together
- Preheat the oven to 425⁰.
- Mix the flour and salt for the crust into a bowl
- Using a pastry blender or knife “cut in” the cup of butter spread.
- Continue cutting in until the mixture looks like coarse crumbs or cornmeal.
- Then begin slowly sprinkling the water over the dough 1-1/2 tsp at a time, using a fork fold the dough over in the water and mix. Another 1 Tbsp of water may be needed if the dough is too dry.
- Once all the water is added shape the dough into a ball and refrigerate for 30 minutes.
- While dough is chilling, place the butter spread for filling in a pan and sauté the celery and leeks/ green onions until tender. Then add the 1/3 cup flour, salt, and pepper.
- Stir in the broth and then the milk, stirring constantly until broth thickens.
- Then add the meat, potatoes, and mixed veggies. Turn the heat off.
- Remove the dough from the fridge and split in half.
- Place each half flattened between two pieces of wax paper and roll out the dough until it is about 1/8 of an inch thick.
- Place one half of dough in the 9” pie pan.
- Place filling in the pie pan.
- Cover filling and bottom crust with the top half of the crust.
- Using a knife cut a couple of slits in the top of the dough to allow steam to escape.
- Bake 30-40 minutes until the crust is brown and the potatoes are soft.
- Let the pie stand for 5 minutes to cool and thicken before cutting.
Nutritional information (per serving): Calories 327, Fat 13g, Carbohydrates 40g, Fiber 4g, Protein 12g, Cholesterol 13mg, Sodium 800mg.