Deconstructed Veggie Pot Pie

DECONSTRUCTED VEGETABLE POT PIE STEW

The hardest part of this post was deciding what to name this tasty concoction.  It is like the filling of pot pie, minus the chicken, and instead of a fattening crust, I added whole wheat orzo pasta.  So, it is sort of like a healthy alternative to the tasty goodness of pot pie.  Deconstructed veggie pot pie sounded like the right thing to call it.  You totally could add meat too, if you wanted to.  I didn’t because we aren’t big meat eaters, and the veggies were plenty for us!  The bonus to the “deconstructed” version?  It all cooks in one pot!

pot pie close up

Have you guys been having warm streaks where you live lately?  It reached 70 here a few days ago, I am super pumped about it.  It makes me want spring and summer so badly!!!!!  How about you?  I know all my seedlings have been loving the warmth and the sun in their little greenhouse in the corner of my room.  I am starting to see my peppers and tomatoes poke out of the dirt, eeeek!!!!  The downside?  The past few days have been 40s and rainy.  But, it is only March, so I can’t complain!  A few nice days thrown in were just awesome!!

spoon of pot pie

So, any who, back to this.  I was craving pot pie.  You know that creamy ooey goodness with all the yummy veggies.  You can’t beat it.  But, I know pot pie isn’t the healthiest thing in the world.  All that buttery crust and heavy cream laiden gooey insides.  Not the best choice on the waistline.  But, I still wanted it!!  It sounded so hearty and delicious and scrumptious!!  So, I whipped up my own version.  Cut down the fat, made it naturally delicious and still got everything I was craving!

deconstructed pot pie

All of the creamy tasty goodness is still there in full force.  I used milk instead of any heavy cream or artificial cans of “cream of whatever” soup.  No.  All natural flavors going on over here.  Veggies are the star of this dish.  I used a combo of carrots, onion, celery, peas, corn, potatoes, and bell pepper.  Perfection.  I had a bag of frozen mixed veggies, and then I added my own faves into it.  Feel free to use whatever combo you want!  And substitute however you see fit.  I sauteed the veggies down for a little bit (except the potato), added a tablespoon and a half of butter and flour (to thicken it up), added my veggie broth and milk and brought it up to a simmer.  Extra health bonus?  I snuck in a half cup of packed down chopped greens.  I used kale and chard that I have in the freezer from summertime, but feel free to use whatever greens you like.  Then, I added the potatoes followed by the orzo pasta.  Which, by the way, I was stoked to see they have in whole wheat version!!  I was kind of worried when I went to the store I wouldn’t be able to find a whole wheat little pasta!  But, I was wrong.  Sometimes it is awesome when I am wrong, haha.

spoonful of veggie pot pie

You could totally whip up some biscuits on the side, if you still want that flaky crust goodness.  But, it is just as delicious all on its own.  All we did was add a little salt and pepper when we served it.  Matt was a big fan of this dish, which made me super happy.  He is my official taste tester for the blog, haha.  He actually was commenting how delicious this was the whole time he was eating it.  And then again when we had leftovers.  Makes you feel so good when your food is well liked!

Deconstructed Veggie Pot Pie
Author: 
 
A healthy alternative to traditional pot pie. Whole wheat orzo replaces the pie crust to make a hearty dinner that is made in one pot!
Ingredients
  • 4 cups chopped veggies (carrots, celery, onion, bell pepper, peas, corn, etc.)
  • 2 cups chopped potatoes (peeled or unpeeled
  • ½ cup packed, chopped greens (I used kale/swiss chard mix)
  • 8 ounces whole wheat orzo
  • 1 clove minced garlic
  • ½ tablespoon Italian seasoning
  • 5 cups vegetable broth (or 4 cups veggie broth + 1 cup water)
  • 1 cup milk
  • 1½ tablespoons flour
  • 1 tablespoon butter
  • 1 tablespoon olive oil
Instructions
  1. In a stock pot, heat a tablespoon of olive oil over medium heat. Add 4 cups of chopped veggies and salute about 8 to 10 minutes (until softened)
  2. Reduce heat to medium low and add flour and butter, stirring frequently, about 3 minutes, you don't want it to burn, but you want to cook out the raw flour taste.
  3. Turn heat back to medium/medium high and add potatoes, garlic, Italian seasoning, greens, milk, and veggie broth and simmer about 10 minutes.
  4. Add orzo and continue to simmer about 10 minutes, or until orzo is cooked.
  5. Add salt and pepper to taste.

 

What are you craving lately?  Let me know in the comments below!

much love,

Heather

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