Vegetable Pot Pie

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  • Prep-time: / Ready In:
  • Makes 9 cups

This eye-popping pot pie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this recipe calls for whole wheat pizza dough: Make some using our 10-minute recipe or look for oil-free options at the store (Trader Joe’s makes a good one).

Ingredients

  • 3 cups sliced fresh cremini mushrooms
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • 3¼ cups low-sodium vegetable broth
  • 2 cups ½-inch pieces peeled butternut squash
  • 1½ cups frozen whole pearl onions
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tablespoons all-purpose flour
  • Sea salt and freshly ground black pepper, to taste
  • 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
  • 1 tablespoon unsweetened plant milk, such as almond, soy, cashew, or rice

Instructions

  1. Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn.
  2. Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish.
  3. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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