Vegetable Pot Pie


Pot pie is a heart warming dish many have grown up eating. This is a slimming version Powered Up that will also leave you delightfully full.


1 small onion diced
1 tablespoon olive oil
1 tablespoon Earth balance buttery spread whipped
3 cloves garlic minced
2 cups potatoes red, diced
1 cup carrots diced
1 cup peas
1 cup corn frozen
1 cup green beans frozen
1 15 ounce can navy beans low sodium, rinsed and drained
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable broth
1/4 cup unbleached white flour
1 cup Milk 2%
1 sheet puff pastry


Preheat the oven to 400 degrees and set out one sheet of puff pastry to thaw before using.

SauteĢ the onions and garlic in olive oil and butter over medium heat until tender. Add carrots and potatoes to the onions and cook for 15 minutes.
Then add peas, corn, green beans, navy beans, salt and pepper.
In a separate pan over medium heat add 1/2 cup broth and 1 cup milk.

Whisk together the flour and other 1/2 cup broth. Add this to the heated broth and milk. Stir constantly until thick.


Mix the veggies with the thick mixture. Pour in a baking dish and top with puff pastry sheet. Trim the pastry sheet to fit the dish.

Bake for 35 minutes. The sides will bubble and the pastry topping will be golden brown.

Nutritional data

Yield: 6 Servings

Serving Size: 1/6 of pan

Calories 250 | Fat 7g | Sodium 390mg | Total Carbs 39g | Dietary Fiber 8g | Protein 10g

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