Wednesday, November 21, 2012

Lighter Vegetable Pot Pie

 I hope you are getting ready to spend Thanksgiving enjoying your family, friends, and good food. I am thankful for YOU for visiting me here, your kind comments, encouragement, and support that makes this blog a success. 
There always seems to be a lot of leftovers after Thanksgiving. And maybe that's the best part. Who doesn't love a post-Thanksgiving sandwich with cranberry sauce?! If you find yourself with extras you want to turn into another dinner this week, a pot pie made with light phyllo dough instead of a heavy pastry crust is perfect. Simply add your leftover cooked veggies (carrots, peas, squash, potatoes all work great) to the simple sauce. And if you don't have leftovers... just roast up some delicious veggies and you will have an easy and healthy dinner to battle the T-Day bulge.  Feel free to throw in bits of leftover turkey or rotisserie chicken, and whatever veggies you have on hand. I love baking these in little ovensafe bowls for the kids.

Happy Thanksgiving! I wish you a safe, happy, healthy, and delicious day. Cheers! 

Vegetable Pot Pies
printer friendly recipe 

Serves 4-6

*If using leftover cooked vegetables, you will need about 7 cups.
3 large carrots, sliced
1 small butternut squash, peeled and cubed
8 oz. peeled cipollini onions (Trader Joe's sells them peeled!)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
2 cups green beans, cut into bite sized pieces
1 cup frozen peas
3 tablespoons Earth Balance or butter
1/3 cup flour
1 cup milk (I used 2% because that's what I had, use what you have on hand)
1 cup vegetable broth
1 tablespoon chopped Italian parsley
1 teaspoon chopped thyme
5 sheets phyllo dough
cooking spray or melted butter

If roasting fresh vegetables rather than using leftover cooked vegetables, preheat oven to 375 degrees. Place carrots, butternut squash, and onions on a roasting pan and drizzle with olive oil and sprinkle with salt and pepper. Roast 30 minutes or until just becoming tender when poked with a fork, but still firm in the middle. Add the green beans to the pan and toss to coat with the oil. Return to the oven and roast until beans are tender crisp, about 5 minutes longer.  Stir in the peas and set aside.

Heat the butter in a large pot over medium low heat. Whisk in the flour and cook for one minute, whisking constantly. Whisk in the milk until smooth. Whisk in the vegetable broth, parsley, and thyme. Simmer until thickened, about 3 minutes. Stir the vegetables (and any turkey, chicken, etc. if using) into the sauce. Taste and add more salt and pepper if necessary. Transfer the vegetable mixture to ovensafe bowls or a baking dish.

Lay phyllo dough on the counter and quickly spray cooking spray or brush butter between layers. Cut layered dough into squares that will just fit over the bowls or baking dish. Place on top and cut a small slit so that steam can escape.

Bake uncovered until dough is golden brown, about 20 minutes.


  1. This looks delicious. I can't wait to try this recipe. Your blog is fantastic. Thank you for sharing it with us. Keep it coming. Happy Thanksgiving.

  2. This is gorgeous! And such a great idea. Lovely.

  3. SERIOUSLY stunning. My mouth needs to wrapped around that.

    Happy T-giving!

  4. Looks wonderful Marina! Happy Thanksgiving to you & your family :) XO

  5. That crust looks so delicate and crispy, I will try it! Have a great day with the family, Marina!

  6. These pot pies are so, so cute! Happy Thanksgiving to you!

  7. Stunning pictures as always, this looks amazing! :)

  8. Wow! I know I told you before but you take such gorgeous photos! My Friend found your link on my blog and she signed up for your e-mails because everything you create is gorgeous!! I love the pot pie!

    Happy Thanksgiving to you and your family!!

  9. Oh yum!! Pinning this immediately. :)

  10. I love pot pie especially when it's lighter like you have here. Perfect!

  11. Marina this is stunning. I must try this one. You never cease to amaze me. Hope you had a wonderful Thanksgiving. xx

  12. who knew something so light could look and taste so delicious!

  13. I might try this for Christmas Day dinner this looking for simplicity and health for the family. And the Grandma (me)! :-)

  14. This is so appealing! Have to try it this week.

  15. Stefanie7:31 PM

    I am eating this as I type and it is SO GOOD!!! I unfortunately did not have philo and had to use normal pie dough. Still very delicious though. I am excited to make it again once I get some coveted philo dough!


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