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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.3
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 640.2 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Skinny Farmer's Pot Pie calories by ingredient
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Skinny Farmer's Pot Pie

Submitted by: STRIVE4BALANCE
Skinny Farmer's Pot Pie

Introduction

I call it Farmer's Pot Pie because you should use whatever beans and vegetables you have available according to what is in season and available to you. Skinny because the crust is only on top. I call it Farmer's Pot Pie because you should use whatever beans and vegetables you have available according to what is in season and available to you. Skinny because the crust is only on top.
Number of Servings: 6

Ingredients

    1/2 cup of chopped onion
    1/2 cup of sliced celery
    1/2 cup of red bell peppers
    2 cloves of garlic
    1/2 teaspoon of dried sage leaves
    1/2 teaspoon of dried thyme leaves
    2 pinches of ground nutmeg
    2 cups of Vegetable stock
    1 medium sweet potato cubed
    1 medium russet potato cubed
    1 cup of cubed butternut squash
    1/2 cup of chopped mushrooms
    1 cup of beans
    3 tbsp of flour
    1/3 cup of cold water
    salt N pepper

    Pot Pie Pastry

    1 cup of flour
    1/4 tsp of baking powder
    1/4 tsp of salt
    4 tbsp of cold margarine
    4-5 tbsp of ice water

Directions

Pastry:

Combine flour, baking powder and salt in a small bowl: cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, to form dough. Refrigerate, covered, until ready to use.

Filling instructions:

Saute onion, celery, bell pepper and garlic until tender. Add stock and remaining vegetables: heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 mins.

2. Heat vegetable mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. season to taste with salt and pepper. Pour mixture into 1.5 quart casserole dish or souffle dish.

3. Roll pastry on floured surface into circle 1 to 1 1/2 inches larger than the top of the souffle dish and place on top of dish. Fold edge of pastry under and flute or press with tines of fork.

4. Bake pie at 425 degrees until pastry is browned, about 20 mins. Cool for at least 5 mins. before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user STRIVE4BALANCE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Absolutely, yummy! Even my meat luvin' hubby said this one gets a 4 or 5 stars. I added tomato juice and little corn starch for thickening. I used Smart Balance light for the margarine. It turned out great! - 3/24/10

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely delicious. Added a pinch of chili powder for kick, and that made it perfect. I will make this again! - 3/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very nice recipe. When I make it again, I'll add more seasonings. I loved the mixture of vegetables. - 2/13/10

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  • Incredible!
    1 of 2 people found this review helpful
    I love this. And it's so easy to make, I was surprised at how well it turned out. - 12/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was sooo yummy! I just kind of used what I had, like adding carrot and frozen peas instead of squash and beans. It turned out great and the crust on top was awesome, will definitely make it again. - 1/22/09

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  • This is a super versatile, easy, and very yummy recipe! I modified it quite a bit: I used whatever veggies I had in my fridge, replaced the white flour with whole wheat pastry flour, and replaced the margarine with light butter. It came out great and each serving was around 200 cals. Thanks! - 5/22/12

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  • Prep took a little more time than I was hoping for, but the meal was excellent. The nutmeg really rounds out flavors. The balance between squash, yam and potato gives the filling complexity. We found the filling to be runny by the time we were done, so it was more like stew with crust. Very good! - 7/21/11

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  • Didn't use beans, and sub'd one cup of veggie stock for buttermilk (actually not too unhealthy despite the name), was fabulous! Husband ate ALL the leftovers the next day! - 1/3/11

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  • Not terribly filling... but delicious. - 11/2/10

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  • This was good. Could use a bit less sage. As many have said, use the veggies you have or like. Replaced russet potato, butternut squash, mushrooms, and beans with green beans, carrots, and corn. Brushed top with egg wash. Remember to put a cookie sheet under it for spills! Have to clean my oven now. - 10/24/10

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  • Im making this tonight... but I'm gonna add chicken and change the veggies around. I am also going to use WHole Wheat Flour and omit the salt and use light margarine. Hope its delish!! - 7/23/10

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  • Good
    0 of 1 people found this review helpful
    this reciepe is fun and filling without having to worry about junk meat has in it - 12/30/08

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  • Incredible!
    0 of 1 people found this review helpful
    This goes good with anything.Smells and tastes wonderful. - 12/12/08

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