🥦This Healthy Veggie Pot Pie is comfort food made lighter—loaded with colourful vegetables in a creamy herb sauce and topped with crisp, golden phyllo for a cozy, wholesome meal.

Healthy Veggie Pot Pie

Ingredients

  • 2 tsp olive oilVeggie Pot Pie
  • 1 onion + 2 garlic cloves, chopped
  • 2 carrots + 2 celery stalks, diced
  • 1 cup mushrooms, chopped
  • 1 small sweet potato + 1 cup butternut squash, diced
  • 1 cup broccoli florets
  • 2 tbsp whole wheat or GF flour
  • 2 cups low-sodium veggie broth
  • ½ cup unsweetened almond (or skim) milk
  • 1 tsp Dijon mustard
  • 1 tsp each thyme & rosemary
  • ½ cup peas (frozen)
  • Topping: 6 phyllo sheets (brush with oil)

Instructions

  1. Sauté onion, garlic, carrots, celery, mushrooms in oil.
  2. Add sweet potato, squash, broccoli; cook 5 min.
  3. Stir in flour, then slowly add broth + milk. Cook until thickened.
  4. Add mustard, herbs, salt/pepper; stir in peas.
  5. Transfer to dish, top with phyllo
  6. Bake 375°F (190°C) for 25–30 min, until golden & bubbling.