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3 Comforting + Flavorful Pot Pie Recipes

Pot pies are a great way to warm up and fill up on fall veggies. Try Jennifer Iserloh's vegan, vegetarian, or flexitarian version.

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Pot pies are a great way to warm up and fill up on fall veggies. To limit carbs and cook time, swap phyllo dough for traditional crust.

Balsamic Chicken–Basil Pot Pie

Flexitarian
Serves 4
Consider this pot pie a baked version of healing chicken soup, with an Italian twist.

INGREDIENTS:

  • 1 tbsp coconut oil or extra-virgin olive oil
  • 6 medium carrots, peeled, thinly sliced
  • 1 medium onion, peeled, diced
  • ½ lb baby potatoes, diced
  • 4 medium stalks celery, thinly sliced
  • ¼ tsp salt
  • ¼ cup whole-wheat flour
  • 1 quart low-sodium chicken broth
  • 2 boneless, skinless chicken breasts (about 12 oz), cut into 1-inch cubes
  • 1 cup frozen peas
  • ½ cup basil leaves, packed
  • ¼ cup balsamic vinegar
  • 4 sheets phyllo dough (12- by 17-inches each), thawed
  • Olive oil cooking spray

INSTRUCTIONS:
In a large stockpot over medium heat, warm oil. Add carrots, onion, potatoes, celery, and salt; cook, stirring, until vegetables brown, about 10 minutes. Add flour and stir well to coat vegetables. Add broth and bring to a boil. Reduce to a simmer, cover, and cook until potatoes are tender, 18–20 minutes. Add chicken, cover, and cook 5 minutes. Stir in peas, basil, and vinegar. Divide mixture among four oven-safe bowls or ramekins (2-cup size). Heat oven to 350°. Fold phyllo dough sheets into squares; top bowls with squares and coat with cooking spray. Bake until tops are golden, 10 minutes.

NUTRITIONAL INFO 396 calories per pot pie, 9 g fat (4 g saturated), 48 g carbs, 8 g fiber, 31 g protein, 428 mg sodium

See also DIY Thanksgiving Centerpiece: Build a Gratitude Tree

Kohlrabi-Feta Pot Pie

Vegetarian
Serves 4
Kohlrabi, part of the cruciferous family along with broccoli, is bursting with immune-system-supporting vitamin C.

INGREDIENTS:

  • 1 tbsp coconut oil or extra-virgin olive oil
  • 2 kohlrabies (1 pound), trimmed (leaves and stems), coarsely grated
  • 6 scallions, thinly sliced
  • 4 stalks celery, thinly sliced
  • ¼ cup whole-wheat flour
  • 1 quart low-sodium vegetable broth
  • 1 cup shelled edamame, fresh or frozen
  • 1 cup corn kernels, fresh or frozen
  • 4 oz (3/4 cup) crumbled feta
  • 4 sheets phyllo dough, thawed
  • Olive oil cooking spray

INSTRUCTIONS:
In a large stockpot over medium heat, warm oil. Add kohlrabies, scallions, and celery; cook, stirring often, until vegetables start to brown, 4–5 minutes. Add flour and stir well to coat vegetables. Add broth and bring mixture to a boil. Reduce to a simmer, cover, and cook until a thick sauce has formed, 1–2 minutes. Stir in edamame and corn (no need to thaw if edamame or corn are frozen) until warmed. Divide mixture among four oven-safe bowls or ramekins and top with feta. Heat oven to 350°. Fold phyllo dough sheets into squares; top bowls with squares and coat with cooking spray. Bake until tops are golden, 10 minutes.

NUTRITIONAL INFO 297 calories per pot pie, 13 g fat (8 g saturated), 35 g carbs, 7 g fiber, 12 g protein, 545 mg sodium

See also Kabocha Squash Pie

Apple–Beet–Sweet Potato Pot Pie

Vegan
Serves 4

Apples supply sweet-and-sour flavor plus powerful, heart-healthy antioxidants.

INGREDIENTS:

  • 2 tbsp coconut oil or extra-virgin olive oil
  • 2 medium sweet potatoes, peeled, diced
  • 2 large apples, seeded, diced
  • 2 medium beets, peeled, diced
  • 1 red onion, peeled, diced
  • 1 tbsp fresh thyme leaves
  • ½ tsp ground cayenne
  • ¼ tsp salt
  • ¼ cup whole-wheat flour
  • 1 quart low-sodium vegetable broth
  • 4 sheets phyllo dough, thawed
  • Olive oil cooking spray

INSTRUCTIONS:
In a large stockpot over medium heat, warm oil. Add sweet potatoes, apples, beets, onion, thyme, cayenne, and salt; cook, stirring, until vegetables start to brown, 8–10 minutes. Add flour and stir well to coat vegetables. Add broth and bring to a boil. Reduce to a simmer, cover, and cook until beets are tender, 18–20 minutes. Divide mixture among four oven-safe bowls or ramekins. Heat oven to 350°. Fold phyllo dough sheets into squares; top bowls with squares and coat with cooking spray. Bake until tops are golden, 10 minutes.

NUTRITIONAL INFO 300 calories per pot pie, 9 g fat (6 g saturated), 53 g carbs, 8 g fiber, 4 g protein, 397 mg sodium

See also 3 Antioxidant-Rich Thai Dinner Recipes