A Healthy Wholewheat Veggie Pot Pie

Pot pie is a baked pie recipe, which is filled with loads of veggies and covered with whole-wheat or flaky pastry. Easy to make and healthy, these are a perfect and wholesome dish for the cold winter nights.

The top crust can be made flaky with refined flour or a bit dense and chewy with wholewheat. Since I like whole grain in my baking recipes, I baked this pot pie with whole-wheat pastry which was similar to a baked wheat biscuit texture.

Vegetable Pot pies are a delicious comfort food, made with the seasonal fresh veggies. These can be can be created in individual pots or as whole pie in a single serving dish, as I did. I used egg less Mayonnaise instead of white sauce to reduce the time further.

Rolled out dough

Ingredients for the Crust;

Method: Take wholewheat flour in a big vessel and mix with salt. Add oil and rub the flour with fingers to make it resemble breadcrumbs. Make a well and pour the milk into it. Gently mix the whole flour using a fork. Knead to make a hard dough. Make two balls and use one for lining the bottom of the pot pie.

Roll out one of the balls into thin circle and line a round pie dish with it. Prick the dough with a fork. Bake it at 190°C for 8 minutes.

Roll out the other ball and cut into stripes using a sharp knife and keep aside.

Colorful Veggies

Ingredients for the Filling;

50 grms of Cheddar cheese

50 grms of Mayonnaise

1 large onion

1 Tomato

50 grms of Broccoli

50 gms of American Corn

50 grms of colored Bell pepper

1 Potato

4 tsp. of Oil/butter

Dry herbs (Oregano or Rosemary)

1 tsp of White pepper powder

Method: Peel onion and dice it finely. Wash and slice all the other veggies into bite size pieces. Grate the cheese and keep it aside. Heat oil in a skillet and add all the dices veggies into it. Fry it for 2 minutes and take off the flames. Mix the sauteed veggies with the Mayonnaise.

Creamed veggies ready to get covered

Add the veggie and Mayonnaise mix over the baked pot pie crust.

Cheesy cover

A thick glassware is good for baking such pies in a convection or oven. Take out the baked pie crust from the oven and sprinkle a little cheese over it. Pour all the sauteed veggies and Mayonnaise mix over this.

Thick wholewheat layer

Cover the veggies with the wholewheat stripes in a cris-cross manner covering the whole dish. Brush the crust with milk.

Baked Delight

Bake the pot pie for about 20-30 minutes and take out from the oven. Serve it hot.

Melting moments...

The creamy and crusty layers of healthy wholewheat veggie pot pie is ready to dig in.

Notes;

Pot pies with flaky crust made with refined flour are delicious and very festive.

Make white sauce using milk, refined flour and butter instead of Mayonnaise while mixing the veggies.

Substitute any veggie of your choice, cauliflower, peas, carrots goes well with it.

Roll the pastry crust thinner and bake it for extra few minutes to get a crisp and crunchy bottom.

You may like some of the baked recipe on Lite Bite;

Healthy Broccoli Manchurian

Ragi eggless cake

Eggless Banana & Carrot Bread in Pressure cooker