Vegetable Pot Pie

Vegetarian comfort food wrapped in a warm, flaky crust.

Serves: 4 - 6

Serving Size: 1/2 cup

Prep Time: 15 minutes

Cook Time: 35 minutes


1 12oz. package Eat Smart Vegetable Medley

2 tbsp butter

1 stalk celery, sliced 1/4 inch thick

1 clove garlic, finely chopped

1 medium leek, thinly sliced (about 1/2 cup)

2 tbsp flour

2 cups vegetable stock

2 white round potatoes, peeled and diced

1/2 - 1 cup whole or low fat milk

3 tbsp fresh parsley

dash cayenne, to taste

salt and black pepper, to taste

1 sheet frozen puff pastry, or 1 (9-inch) frozen pie shell, thawed (for individual pot pies, cut pastry into 4 equal size pieces)

1 egg, lightly beaten with 1 tsp water


Preheat oven to 350 degrees F. Chop Eat Smart vegetables into approximately equal bite-size pieces. Melt butter over medium heat in a large sauté pan or pot. Add celery, garlic and leek and cook until softened (about 2 minutes). Add the chopped Eat Smart vegetables and sprinkle with flour, stirring to coat. Add vegetable broth and potatoes and bring to a boil. Simmer, stirring on occasion, until vegetables are just tender, 5-10 minutes. Stir in ½ cup milk (or more if you prefer a creamier texture), parsley, cayenne, salt and black pepper. Transfer mixture to a 1 ½-2 quart casserole dish, or 4 individual (5-inch) deep-dish pie pans; cool for 5 minutes. Lay the thawed puff pastry or pie dough over top, pinching the edges to seal. Brush with egg wash and cut several slits on top to vent. Bake until the top is golden brown and filling is bubbling, 30-35 minutes.

Serving Suggestions

For a chicken curry pot pie, stir in 1 cup cooked shredded chicken and 1 tablespoon curry powder before baking.

Use heavy cream in place of milk for a richer taste; add fresh nutmeg or a pinch of saffron for extra flavor.