Skinny Bitch Tuesdays: Vegetarian Pot Pie Recipe

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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


  1. 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.
  2. 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.
  3. Scoop the vegetable mixture into the crocettes.
  4. 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.
  5. Bake for 15 – 20 minutes, or until crust is golden brown and the filling is bubbly. Enjoy!
Stephanie: Eat Drink Love
Jennifer: PB & Peppers

Nutritional information per 1 crocette:

Calories: 361
Fat: 15.5 grams
Carbohydrates: 39 grams
Fiber: 4 grams
Protein: 12 grams
Weight Watchers Points:  9

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  1. Posted by Stephanie @ Eat. Drink. Love. on
    Tuesday, September 4th, 2012
    I have never made a pot pie either!! So, you are not alone there! Yours look gorgeous! I should have went the biscuit route on top. My crust work looks like that of a 5 year old, lol!
  2. Posted by amy donovan on
    Tuesday, September 4th, 2012
    I had never made one til a year or so ago + i'm so glad i discovered the deliciousness of the pot pie. Love that your version is veg!
  3. Posted by Kristin Jones on
    Tuesday, September 4th, 2012
    This looks amazing and I want to make it tonight, but any idea on what to substitute for Bisquick? I don't have any and would prefer not to buy a box just for this.
    • Posted by Realistic Nutritionist on
      Tuesday, September 4th, 2012
      Just make any of your favorite biscuits!
  4. Posted by The Beeroness on
    Tuesday, September 4th, 2012
    I made a pot pie for the first time last year! I was a little traumatized by those frozen guys from childhood that sucked. Homemade area amazing. And I can't belive you made them skinny. Looove it.
  5. Posted by HungryCoupleNYC on
    Tuesday, September 4th, 2012
    They look fantastic! I love pot pies and skinny pot pies are even better. :)
  6. Posted by PB and Peppers on
    Tuesday, September 4th, 2012
    Your pot pie looks out of this world!! It's gorgeous!!
  7. Posted by Gina @ Running to the Kitchen on
    Tuesday, September 4th, 2012
    I've never made one either but now I MUST! These are the cutest little things I've ever seen. Almost too perfect to eat. almost.
  8. Posted by Bree on
    Wednesday, September 5th, 2012
    I have never made one either--This looks delish!
  9. Posted by Savory Simple on
    Wednesday, September 5th, 2012
    Those blue mini cast irons are gorgeous. Pot pie always wins my heart.
  10. Thursday, September 6th, 2012
    I was just thinking that it's almost time for pot pie. I can't wait to try this!
  11. Posted by Marykay Bond on
    Monday, September 9th, 2013
    Darlin, where are the Vegetables? Toss in some frozen peas, carrots or mixed vegetables. I know this is a quickie because I have been making it with Bisquick for many years. If you want fresh veggies then simply boil a potato and carrots and celery and some string beans together to put into this dish with your mushrooms, onions and peppers.