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Skinny Bitch Tuesdays: Veggie Pot Pies

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

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Veggie Pot Pies

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.

Veggie Pot Pies

Don’t forget to check out what the other Skinny Bitch gals made!

Claire of The Realistic Nutritionist

Jennifer of Peanut Butter and Peppers

Veggie Pot Pies

   

41 Responses to “Skinny Bitch Tuesdays: Veggie Pot Pies”

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    claire @ the realistic nutritionist — September 4, 2012 at 10:24 am

    YAY!! you made tiny little pot pies too! :)

    • Stephanie replied: — September 5th, 2012 @ 1:48 pm

      Yeah, girl! Things are always better in tiny form!

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    Nicole @ The Marvelous Misadventures of a Foodie — September 4, 2012 at 12:55 pm

    I love pot pie :) Its one of my fav comfort foods, but they are a bit hefty on the calories. I love that this version is a little lightened up!

    If you’re interested…after you move and get settled we should meet up for coffee or something! I’m in Arizona too :)

    • Stephanie replied: — September 5th, 2012 @ 1:49 pm

      Thanks so much, Nicole! And yes! I would love to meet up sometime! I will let you know when we are settled.

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    JulieD — September 4, 2012 at 1:32 pm

    I love pot pies…love that this is made with all veggies! Yours are so cute!!

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    sally @ sallys baking addiction — September 4, 2012 at 2:30 pm

    a skinny version of one of my favorite comforting (read: unhealthy) meals is always always going to make it into my recipe box. I’m so glad you made this! I have yet to “skinnify” pot pies! Gorgeous pics, too!

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    Choc Chip Uru — September 4, 2012 at 2:44 pm

    I love this delicious version which is healthier too :)
    It looks incredible!

    Cheers
    Choc Chip Uru

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    Ramona — September 4, 2012 at 4:39 pm

    So happy you found a place in AZ! Yes.. hope the time from packing to unpacking flies by and you’re settled and ready with your pumpkin carved at the door. :) These pot pie looks fantastic. Love the pictures. :)

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    Ridwan — September 4, 2012 at 5:22 pm

    Good luck with a new place and perfect portion, yummy and healthy pot pie :)

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    Jennifer @ Peanut Butter and Peppers — September 4, 2012 at 7:10 pm

    Yours turned out beautiful!! My dough skills are horrible!!! I love that you added potatoes to it!

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    Emily @ Life on Food — September 4, 2012 at 8:32 pm

    You weekend sounds like my weekend…absolute perfection. The joys of 3 day weekends!

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    Julie @ Table for Two — September 4, 2012 at 9:38 pm

    3 day weekends are so amazing!! I love that today feels like a Monday but it’s Tuesday!! This pie looks amazing and so comforting!

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    Lisa Marie @ MidwestVeg — September 4, 2012 at 11:05 pm

    Those pot pies look amazing! I can’t remember the last time I had one myself. I just might have to make some this weekend. It’s definitely something everyone around here can enjoy.

    Good luck with the move! And the Halloween decorating! :)

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    Alyssa — September 4, 2012 at 11:44 pm

    I love pot pies, but unlucky for me, my family does not feel the same. I really love this veggie-filled, lighter version too (and your pictures are totally drool worthy!)

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    Jennie — September 5, 2012 at 9:38 am

    Steph, these look so good! I love that this pie is full of veggies, minus the meat. Unlike my husband, not every meal has to include meat. Your dough forming skills look just fine to me. Plus, with dough, you can just pass itoff as rustic and nobody will think twice about it.

    Yay for finding a place to live! That’s super exciting.

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    Anna @ hiddenponies — September 5, 2012 at 11:51 am

    Pot pie is one of my favourite comfort foods but I rarely make it – I’ll have to try this one, it looks delicious! Good luck with the move – busy but so fun! You’ll have to post pics of your Halloween decor :)

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    Liz — September 5, 2012 at 7:33 pm

    YUM! This would be a hubby approved recipe if I threw in some chicken :) I will make a veggie one for me…so delish!

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    Chung-Ah | Damn Delicious — September 5, 2012 at 10:48 pm

    Every weekend should be 3 days! I mean 4 days. I mean, let’s just not work at all, right?

    Your pot pies are absolutely stunning, and I love the bowls you used to – super cute.

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    Terra — September 6, 2012 at 12:48 am

    Oh how fun, where will you be living in Arizona? I lived in Tucson for 15 years, but Flagstaff will always be my favorite city:-) I love your recipe. I avoid pot pies because they are so fattening. It looks like it is time to make pot pies again:-) Perfect comfort food, Hugs, Terra

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    Baker Street — September 6, 2012 at 4:01 am

    These tiny little pot pies look amazing! Perfect individual portions. :)

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    Baking Serendipity — September 6, 2012 at 2:30 pm

    I love pot pies, and seriously appreciate a skinny version :) Congrats on the house! I definitely hear you on the fast forwarding through moving thing. We’re moving into our new house this weekend, and I wish I could just blink and be settled in already.

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    Anthony_59 — September 6, 2012 at 3:03 pm

    Stephanie, the recipe looks good, but the name of your dish is curious to me. I was under the impression that the term “bitch” (when used in reference to a woman) is demeaning and offensive. Are you now advocating its use?

    I understand that by using such a word in the title of your receipe, you can grab people’s attention and sound “edgy” and all, but I think most people are of the opinion that that word (and similar words which are considered to be highly offensive and demeaning) should NEVER be used–even by women in their recipe titles. The more it is made commonplace, the more it will be used–everywhere. Sort of like the “N” word.

    Words like this, if they really are offensive, should NEVER be used in the way you have. The term “Skinny Bitch” might be very offensive if it were applied to you by someone else.

    You and your followers can attack me if you want to, but I believe my point is still valid. Use of the term “bitch” is hurtful and offensive to most women.

    Just my two cents worth. Thanks for reading. Good looking recipe, though.

    Anthony

    • Stephanie replied: — September 6th, 2012 @ 7:26 pm

      Hi Anthony, Thank you for your comment. I think I speak for myself and the other girls in this cooking group but it has never been our intention to offend anyone. We call our series “Skinny Bitch Tuesday” because that is the title of the cookbook that we are making the recipes out of. The title of the book is Skinny Bitch. Many bloggers who do a series with a certain cookbook do the same with the title of the book followed by the day of the week that those recipes are posted. That being said, I do appreciate your comment and understand where you are coming from. Perhaps some women may find the term offensive, but I actually think the majority of women (especially in a younger generation) are not offended by the term these days. I think what matters more is the context in which the word is used. While I recognize that it can be used in an offensive way, it is not meant to be taken that way here and I think most people who are reading understand that considering we have been doing this series for a few months now and haven’t received any negative feedback thus far. If someone came up to me and said, “hey, you’re a skinny bitch”, I think I would actually take that as a compliment because they said I was skinny. :P

      Here is a link to the book: http://www.amazon.com/Skinny-Bitch-Ultimate-Everyday-Delicious/dp/0762439378/ref=sr_1_5?ie=UTF8&qid=1346973295&sr=8-5&keywords=skinny+bitchs+book

      There are also multiple other books by the same author with the same title if you are interested in learning more about the series. You can find them all on Amazon. If anything, I think it is the author’s intention to actually empower women and to promote a healthy lifestyle. Again, I appreciate your comment and I hope that this response makes things more clear!

      • Anthony_59 replied: — September 6th, 2012 @ 8:41 pm

        I understand, Stephanie. I thank you for your reply.

        I am just one who believes that with some words, context is not important. They are just that offensive and really should have no place in our lexicon. There are several of them. The “n” word for one. It is often used in comedy routines and in other settings that we (our society) seem to make a place for, and then when others use them in different settings/contexts they are considered “greatly offensive” and that person is often socially vilified.

        We live in a free country and obviously you can do what you want to with you cookbook, but having words like the “n” word and the “b” word thrown around so loosely makes them “ok to use” in the minds of many people who will use them in other contexts than what you have in mind. The more people (especially women) who “make it ok” to use such an offensive word by making light of it and using so often, the more it will get used in unanticipated ways, and the more problems our society has–and we have more than we need already.

        As I said, I understand all that you said. I’m just one who believes that if true change is to take place in our society–change for the better–we have to take some things seriously and disallow them in ourselves and discourage them in others–even if our constitution gives us the right (to free speech, in this instance). Taking the higher road–setting a better example–by choosing not to use offensive language (even within a context that part of our society deems “acceptable”) can make a real difference for the people who ARE offended by that word, and some younger people might not learn of its so-called “acceptable” use and then use it in an “unacceptable” manner.

        I just think greatly offensive words like the “b” word are unacceptable in all settings and should be avoided–if they are truly offensive. If it is not, then I withdraw my comment.

        Thank you for reading my comments. I hope you and your female readers will consider my words, and abstain from the casual use of such a widely offensive term. It is as a husband and the Dad of two lovely daughters that I speak.

        Most sincerely,

        Anthony

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    Mary@FitandFed — September 9, 2012 at 1:36 am

    Mmm, pot pie, I haven’t made that in so long, but what a comfort food. I like your veggie version, nice pix and the mini casserole dish baking dishes are so cute!

    • Stephanie replied: — September 10th, 2012 @ 12:54 am

      Thank you, Mary!

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    Joanna @ Chic & Gorgeous Treats — September 11, 2012 at 5:40 am

    What a great twist to the chicken pot pie.. I will definitely give this a try ;). And I love how perfect and hearty they look too. Great photos too ;) . Have a good week ahead!! xoxo

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    Elsie Hui — September 18, 2012 at 12:20 pm

    I was just thinking about making a pot pie of some sort – now, I think it’s a sign, so I’ll make a delicious pot pie tomorrow!! thanks for the wonderful post!

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    Kim Bee — September 19, 2012 at 11:02 pm

    Seriously gorgeous Stephanie. I love pot pie and this is wicked tempting to run into the kitchen and make at midnight.

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    Charity — November 21, 2012 at 12:25 pm

    This recipe is amazing and simple to make. A great way to impress the in-laws!

    • Stephanie replied: — November 21st, 2012 @ 9:24 pm

      So glad you liked it, Charity!

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    Ria — November 22, 2012 at 7:50 pm

    delicious! i wish i hadnt used that much butter though..i dont think it was necessary. Also, I used a frozen 9 in pie crust and poured the veggies in it w/o a top to get rid of some of the extra calories. overall A !

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    Michelle — February 2, 2013 at 6:20 pm

    Stephanie, I have to ask where you got those individual baking dishes. I have been searching for them and can’t seem to find them!
    Trying this recipe for the first time – looks sooo yummy! :)

    • Stephanie replied: — February 2nd, 2013 @ 11:49 pm

      Hey Michelle, the dishes are from Pier 1!

      • Michelle replied: — February 3rd, 2013 @ 12:47 am

        thanks! :)
        and by the way – just made this and it was the best pot pie I’ve ever had!!!

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    Sharon — February 8, 2013 at 12:56 pm

    Good recipe! My husband and I made this last night for dinner and while we subbed green beans and chick peas for the broccoli and potatoes, we otherwise followed the recipe. It really satisfied my craving for a pot pie, and it was a whole lot lighter than the heavy cream and puff pastry version we had been doing. It could use maybe a little nutmeg or other spice, but very good and we plan to make this again! Dividing this into four ramekins made perfect portion sizes (but I am 8 months pregnant, so maybe ya’ll don’t eat that much).

    • Stephanie replied: — February 8th, 2013 @ 1:02 pm

      So glad you and your husband liked the recipe, Sharon!

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    Sarah — December 29, 2013 at 12:58 pm

    I want to make these this week but I’m unsure of how much broth to use. It just says 1/2. Is that 1/2 cup or 1/2 of a container? I’m assuming it’s 1/2 cup but I want to be sure before I make it. Thanks!

    • Stephanie replied: — December 29th, 2013 @ 5:25 pm

      Hi Sarah, yes, it’s a 1/2 cup! Sorry about that.

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