Low-fat Vegetable Pot Pie (#2099)

Desserts Pies Main Low Fat Vegetarian Healthy
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  • 1/4 cup Vegetable Stock up to 1/2 cup, or white wine
  • 1 cup Onions chopped
  • 1 cup Celery thinly sliced
  • 1 cup Sweet Red Bell Peppers diced
  • 1 cup Mushrooms white, or crimini, sliced
  • 2/3 cup Carrots thinly sliced
  • 2/3 cup Green Beans sliced, fresh or frozen
  • 1/3 cup Peas, Frozen or fresh
  • 1/3 cup Whole Wheat Flour
  • 1 cup Skim Milk or soy milk
  • 2 cups Vegetable Stock
  • 2 tablespoons Parsley Leaves freshly chopped
  • 1 tsp Reduced Sodium Soy Sauce or salt
  • 1/2 tsp Thyme dried, or 2 teaspoons freshly chopped
  • 1/4 tsp Sage dried, or 1 teaspoon freshly chopped
  • 1/4 tsp Black Pepper or to taste
  • 1/4 tsp Cayenne Pepper or to taste

For The Biscuits Crust

  • 1 3/4 cups Whole Wheat Pastry Flour or white flour
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tablespoons Butter or olive oil
  • 3/4 cup Buttermilk or soy milk


  1. Grease an 8-inch casserole dish with vegetable cooking spray or butter.
  2. Preheat oven to 400° f (200° c) degrees.
  3. In heavy saucepan, heat wine or stock over medium-high heat.
  4. Add onion and cook, stirring often, until soft, 2 to 4 minutes.
  5. Stir in celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock.
  6. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  7. In glass measuring cup or a medium bowl, combine milk or soy milk and 2 cups vegetable stock.
  8. Slowly add to vegetable mixture while whisking constantly.
  9. Sauce will start to thicken.
  10. Stir in parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  11. Remove from heat, transfer mixture to prepared casserole and set aside.
  12. For the biscuit topping:
  13. In large bowl, combine together flour, salt, baking powder and baking soda.
  14. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal, or stir in olive oil
  15. In measuring cup or a small bowl, combine buttermilk or soy milk and honey.
  16. Mix liquid to flour mixture, stirring with a fork to form a stiff dough.
  17. Stir in more buttermilk if dough is too dry. Knead lightly in bowl, about 4 minutes, until dough is no longer sticky.
  18. Turn dough out onto lightly floured surface.
  19. Roll out into shape to cover casserole dish or cut into wedges.
  20. Lay biscuit topping lightly over filling.
  21. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
  22. Serve warm and enjoy.
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