Pot pie is one of the ultimate comfort foods, with a flaky crust and creamy filling. But it doesn’t have to be a total butter bomb. Make a healthy version at home and fill it with fresh spring veggies. Textured wild mushrooms, tender-crisp asparagus, and sweet peas are some of our current favorites at the farmers’ market. Top them off with a quick and easy whole-wheat pastry dough, which comes together quickly in the food processor.
Not a baker? You can use a quality frozen pie crust. Grab one that’s rolled up, not already shaped, and has a short list of real ingredients.
For the crust:
½ cup (2½ oz/75 g) whole-wheat flour
2/3 cup (3½ oz/105 g) all-purpose flour
¼ teaspoon salt
6 tablespoons (3 oz/90 g) cold unsalted butter, cubed
4 or 5 tablespoons ice water
1 large egg, for brushing (optional)
For the filling:
1 tablespoon olive oil
1 lb (500 g) mixed mushrooms, such as baby shiitake, porcini, and oyster
1 tablespoon unsalted butter
1 large leek, sliced, white and pale green parts only
1 carrot, chopped
¼ cup (1½ oz/45 g) all-purpose flour
1 cup (8 fl oz/250 ml) vegetable stock
½ cup (4 fl oz/125 ml) milk
½ bunch asparagus, cut into bite-size pieces
½ cup (2½ oz/75 g) peas, fresh or frozen
¼ cup (1/3 oz/10 g) minced fresh chives
1 teaspoon sherry or red wine vinegar
Salt and freshly ground pepper
Preheat the oven to 400°F (200°C).
To make the crust, in the bowl of a food processor, add the whole-wheat flour, all-purpose flour, and ¼ teaspoon salt and pulse to combine. Scatter the butter over and pulse just until the butter is the size of peas. Add the ice water and pulse just until the dough starts to come together in a shaggy mass. Turn the dough out onto a large piece of plastic wrap and gather into a round. Wrap and chill while you make the filling.
To make the filling, in a large sauté pan over medium-high heat, warm the olive oil. Add the mushrooms and sauté until they release their liquid and start to brown, about 10 minutes. Transfer the mushrooms to a plate and set aside.
Return the pan to the stove and melt the butter. Add the leek and carrot and sauté until tender, 5 minutes. Sprinkle with ¼ cup flour and stir to coat. Pour in the stock and milk and bring to a simmer, stirring occasionally, until the liquid thickens, 10 minutes. Add the mushrooms, asparagus, peas, chives, and vinegar. Season with salt and pepper and stir to combine. Pour the mixture into a 9-inch (23-cm) pie dish. Let cool slightly.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll out into a circle about 1/8 inch (3 mm) thick. Place the dough on top of the prepared filling, trim the edge, and crimp to seal. Cut a few vents in the center of the dough. Beat the egg with 1 tablespoon of water and brush the surface, if you like, to give the crust a glossy finish.
Bake until the filling is bubbling and the crust is golden, about 30 minutes. Let rest for a few minutes. Cut the pastry into wedges, ladle the pastry and filling into bowls, and serve warm.
Makes 6 servings
Nutrition Facts
per serving
Calories 307
Protein 8 g
Carbs 33 g
Fiber 4 g
Fat 17 g
Saturated fat 9 g
Sugar 5 g
Sodium 229 mg
*Not including salt to taste or optional egg wash.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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