Y’all, there’s something you need to know. Something horrible, embarrasing, shameful. A secret I’ve been hiding from you. A secret that will make me look like a phony Southern (3 years counts) cook. Until today, I’ve never made a pot pie.
To most people, that’s not a big deal. But to me? The queen (I say so) of healthy comfort food HAS NEVER MADE A FLIPPING POT PIE. I’ve eaten them, time and time again, but until this very am, I hadn’t sautéed the vegetables, added milk and watched the filling bubble in front of me. Never whipped up a simple, flakey crust and watched it bake to golden perfection. Because I’m the novice pot pier, I was nervous the whole thing would go to shit. Well, feast your eyes friends, FEAST THEM onto the bubbly, golden brown, decadent looking leeeeettttle pie in front of you. FEAST.
Let me tell you, friends, mastering the pot pie has left me feeling like I can CONQUER ANYTHING. Run a marathon? Sure, why not! Clean my house? Ain’t no thang! Poach 10 eggs and make 10 breads from scratch? Forggett abouttt it. The world is my oyster and I will PRY IT OPEN with fury.
Okay. well, maybe I got a little carried away. But learning how to master simple, comfort food classics is important to me. But what’s more important is finding was to lighten them up so they still taste good and Paula would eat them. Now that she’s all skinny and stuff, I’m sure she wouldn’t eat her melted butter mayo pot pies. So, skinny pot pie to the rescue! Plus, it’s even cuter served up in mini crocettes.
Now that my Southern roots have been restored and I’m no longer shelving this horrible secret, we can talk about another thing I’ve been hiding from you. Well, maybe that can wait until next week. Let the anticipation simmer for a bit.
Vegetarian Pot Pie Recipe
Serves 2. Recipe adapted from Skinny Bitch.
Prep time: 15 minutes
Cook time: 15 – 20 minutes
- 1 1/2 tablespoons butter
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- About 1/2 cup chopped mushrooms
- 1 small red pepper, chopped
- 2 tablespoons oregano
- Liberal dashes of salt and pepper
- 1 1/2 tablespoons AP flour
- 1/2 cup low-sodium vegetable broth
- 1/2 cup 1% milk
- 3/4 cup Bisquick mix
- 1/3 cup + 1 tablespoon 1% milk
- 1 egg
- Preheat oven to 400 degrees F and arrange a rack to the center of the oven. Grease two mini crocettes (or ramekins) with nonstick cooking spray and set aside.
- Heat butter in a large, 3-quart sauce pan over medium heat. Add onions and cook until translucent, about 2 minutes. Add in garlic, peppers and mushrooms. Heat vegetables for about 4 minutes, or until soft. Stir in flour with a spoon until the vegetables are coated. Cook another 2 minutes. Carefully add in broth and milk. Reduce heat to low and simmer until mixture thickens and bubbles. Add in salt, pepper and oregano and stir to mix. Remove from heat.
- Scoop the vegetable mixture into the crocettes.
- In a medium bowl, mix Bisquick, egg and milk together until combined. Scoop biscuit topping onto each crocette, until the vegetable mixture is fully covered.
- Bake for 15 – 20 minutes, or until crust is golden brown and the filling is bubbly. Enjoy!
Nutritional information per 1 crocette:
Fat: 15.5 grams
Carbohydrates: 39 grams
Fiber: 4 grams
Protein: 12 grams
Weight Watchers Points: 9