Skinny Bitch Tuesdays: Veggie Pot Pies
Why can’t every weekend be 3 days?! Three glorious days! This weekend was filled with a lot of nothingness. It’s the first weekend I’ve had in a long time filled with nothingness and it was wonderful! This is officially the start of my favorite time of the year! Although it is still like a gazillion degrees outside, I am all about getting ready for fall. The countdown has begun until October 1st arrives so my husband and I can put up Halloween decorations without looking like freaks. And pumpkin! Yay for all things pumpkin!
Oh, and we finally got a place to live in Arizona! We will be moving in the next few weeks so things are about to get really crazy again. I wish I could fast forward through the moving part and just be in the new place with everything unpacked and the Halloween decorations up (yeah, seriously, we really love Halloween)!
In between watching reruns of Ally McBeal and How I Met Your Mother on Netflix, I did manage to spend some time in the kitchen. We are nearing the end of our Skinny Bitch series, but we still have a few recipes left for you! This week, Jennifer chose the veggie pot pies! I haven’t had a pot pie in a very long time and I have actually never made one so I was excited to make this recipe! These pot pies are super easy to make (especially if you use refrigerated dough like I did and have no shame in using!). My dough-forming skills need some serious work, but I promise these are still delicious!
Veggie Pot Pies
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
- 2 tbs. olive oil
- 1/2 yellow onion, diced
- 3/4 cup sliced baby carrots
- 1 cup broccoli florets
- 3/4 cup corn (fresh or frozen; can also uses peas if desired)
- About 8 dutch gold potatoes, diced into small cubes
- 1/4 cup white wine (optional)
- salt and pepper to taste
- 1/2 tsp. garlic powder
- 1/3 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups skim milk
- 1/2 cup vegetable broth
- 1 refrigerated pie dough
- Preheat oven to 375 degrees.
- In a skillet, heat the olive oil on medium heat. Cook the onions, carrots, and potatoes for about 5 minutes. Add in the broccoli, corn, and white wine and cook for another 5 minutes. Season with salt and pepper and garlic powder. Remove from the heat and set aside.
- In a sauce pan, melt the butter over medium heat. Sprinkle in the flour and whisk together with the butter. Then whisk in the milk and broth, stirring constantly. Simmer for about 3 minutes or until the sauce has thickened.
- Add the vegetables into the sauce and stir to combine. Pour the mixture into one pie plate or divide evenly amongst ramekins or small baking dishes. Roll out the pie dough. If using the pie plate, place the dough over the vegetable mixture, trim excess, and crimp around the edges. If using individual dishes, cut the dough into quarters, slightly roll each piece out to be more circular in shape. Place one piece over each dish, trim edges and crimp. Using a fork or knife, poke a few holes in the dough to allow the steam to escape. Bake for about 35 minutes or until the crust is golden brown.
*I used individual baking dishes which are larger than ramekins so I only got 4 pies out of this recipe. You may need to make more of the filling and/or more dough depending on how you choose to serve the pot pie.
Adapted from Skinny Bitch.
Don’t forget to check out what the other Skinny Bitch gals made!
Claire of The Realistic Nutritionist
Jennifer of Peanut Butter and Peppers