Easy Veg Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.6
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 718.4 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Easy Veg Pot Pie calories by ingredient
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Adapted from multiple recipes for an easy, hearty, vegetarian "chik'n" pot pie. Adapted from multiple recipes for an easy, hearty, vegetarian "chik'n" pot pie.
Number of Servings: 6


    1/2 Cup Onion (chopped)
    1/2 Cup Celery (chopped)
    1/2 Cup Red Bell Pepper (Chopped)
    2 cloves Garlic, minced
    1/2 teaspoon Sage
    1/2 teaspoon Thyme
    2.5 Cups Vegetable stock or broth
    1 medium Sweet Potato (cubed)
    1/2 Cup Mushrooms (chopped)
    1 Cup Edamame(shelled, frozen)
    1 Cup Carrots & Peas (frozen mix)
    1/2 Cup Tempeh (can sub extra firm Tofu)
    1/3 Cup cold water
    3 Tbsp Flour
    Salt & Pepper
    1 Tube Pillsbury Reduced Fat Crescent Rolls


A large number of calories in this dish come from the crescent roll top- make sure to use the REDUCED FAT version. You can omit it for a lower calorie, tasty stew.


1. Heat olive oil in medium sauce pan.

2. Add 1/2 cup onion, 1/2 cup celery, 1/2 cup red pepper, and garlic. Saute until tender.

3. Add 2.5 cups vegetable stock, sage, thyme, mushrooms, vegetables, sweet potato, and tempeh. Simmer until vegetables are tender (about 10 minutes.)

4. Put 3 tbsp flour in small cup. Add 1/3 cup water SLOWLY while mixing until combined.

5. Add flour/water mixture to saucepan. Mix well. Bring to boil

6. Season to taste with salt & pepper

7. Pour mixture into casserole dish

8. Unwrap tube of crescent rolls into 1 sheet. Lay sheet on top of casserole dish, stretching to cover entire dish.

9. Bake at 375 for 12-15 minutes, or until golden brown.

Serving Size: Makes 6 hearty servings- 241.6 Calories per Serving

Number of Servings: 6

Recipe submitted by SparkPeople user KCHURCHIL.

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