Veggie pot pie with whole wheat crust

Now that the fall temperatures have arrived I've had a craving for something cozy. One of my all time favorite cold weather dishes is a pot pie, so when I saw a healthy version on Cates World Kitchen I knew I should modify it to fit our taste.

Filling Ingredients

Dash of olive oil

1 chopped shallot

2 peeled and diced carrots

2 thinly sliced celery ribs

1/4 chopped red onion

1 can of garbanzo beans (chickpeas)

1/3 cup frozen peas

a little whole wheat flour

2 cups veggie broth

1/4 cup plain yogurt (we used greek yogurt)

salt and pepper to taste

1/2 tsp dried sage

a dash of tonys herbs and spices

Whole Wheat Crust Ingredients

1 cup whole wheat flour

1/2 tsp kosher salt

1/4 tsp baking powder

4 tbsp chilled and diced butter

3 tbsp reduced fat sour cream

Directions

Preheat your oven to 375F.

Let's make the dough first.

Mix together the flour, salt and baking powder.

Add in the diced butter and smash it into the dough until there is a good, crumbly texture.

Add in the sour cream and mix with your hands. Yes, it's messy but this is probably the best method to get everything incorporated.

You're dough will still be dry and a little crumbly, it's ok. Shape the dough into a ball, wrap in saran wrap and refrigerate while you make the filling.

Now let's make the filling.

Heat a dash of olive oil in a large skillet over medium heat.

Add the chopped shallot and saute for 1 minute.

Add the diced carrots, celery and onion and cook for 10 minutes or until tender.

Add a little flour and cook for 30 seconds, being sure to mix well and not burn the flour.

Add the 2 cups veggie broth and cook for 5 minutes, stirring frequently.

When mix begins to thicken, add the beans, peas, sage, salt and pepper, tonys and yogurt.

Stir, stir, stir until well incorporated.

Divide the mix between oven safe bowls or ramekins. We used 3 of the 2 cup pyrex glass containers and it worked perfectly, plus it makes cutting out the dough a breeze.

Now you're ready to remove the pastry dough.

Roll the dough out between two sheets of Saran Wrap, or two Slippats until it's pretty thin.

If you've used pyrex containers, use a lid to cut circles out of the dough.

If you've used a ramekin just trace the bottom with a thin knife and cut out a circle.

Place dough on top of each filling set and cut a few vents for steam.

Arrange the ramekins on a jelly roll sheet and bake until the crust is browned.

Nutrition

Servings: 3, Calories: 517, Fat: 18.6g, Carbs: 74.8g, Protein: 17g, Est. WW points: 11

The Review

We loved the filling for this recipe, but found the dough a little dry. Next time I might consider checking out other whole wheat recipes first, or going with a Pepperidge Farms pastry sheet. Overall I'd give the filling 5 out of 5 honeybees and the dough 3 out of 5 honeybees.