This broccoli vegetarian pot pie is a healthy variation of chicken pot pie, without the meat of course… Broccoli and almonds replace the chicken in this easy vegetarian recipe. This pot pie is filled with colourful veggies, smooth béchamel with a nutty flair, enveloped in a flaky filo crust. Comfort food at its best! Perfect for Easter brunch!
This recipe was developed and written by Marie from The FoodOlic, who is a guest blogger on my blog! Her work is amazing! Check her bio and her fabulous Vegetarian Pot Pie recipe below!
I’m Marie, a fellow food blogger and glad to be invited for a second time to contribute on happykitchen.rocks for Elena. Just like her, I like to make healthy recipes without omitting to bring the taste along. This veggie pie is a great example of what I do, I invite you over to check my blog at The FoodOlic. So… let’s rock that kitchen!
The main idea here is to make a vegetarian version of a chicken pot pie. The usual ingredients are still in there; green peas, carrots, leeks, tarragon, béchamel sauce and to make it extra healthy, I’ve used a filo pastry for the crust.
As a substitute to the meat, I’ve chosen one of my “favs”; broccoli. Not only does it give the pie an extra shade of green but broccoli is, as you may know, one of the healthiest veggie out there.
Although broccoli alone doesn’t give as much proteins as chicken does, I’ve added a few shaved almonds to the mix. This way it brings the proteins that you need, plus it helps thicken the mixture, without saying… it gives the pie a nice nutty touch!
How to Make Healthy Vegetarian Pot Pie with Filo Crust
Filo is practically impossible to make at home, so usually it’s not a handmade dough, it comes in a frozen packaging from the market which contains mainly a small amount of compressed flour and water sheets. Many believe filo pastry is a calorie bomb but the truth is far from it.
It all depends on the amount of olive oil you choose to add in between the layers. This way you’ll have control over it. If you use an olive oil in spray, you’ll cover the sheets perfectly with barely any oil involved. It’s a great trick to cut on the fat from the traditional flaky dough.
If you choose to use an olive oil spray, the whole process for this recipe is equivalent to about 4 tablespoons of olive oil. If you use a brush, you’ll probably use about double of that amount and if you choose to use a “traditional” flaky crust from the supermarket then you’ll get a full stick of butter and more in there (about 7 times more fat).
So, filo is a great way to cut on all that extra fat, plus it’s as crunchy and flaky as the traditional “butter filled flaky pastry”. Since I saw that technique on one of Jamie Oliver shows, I’ve been doing my savoury pies with filo ever since. It takes a tad more time but in the end, it’s way healthier. The result is an extra flaky crust that holds perfectly the filling. A great alternative!
How to Make Healthy Vegetarian Pot Pie
Filo needs some extra preparation, nothing too complicated, but you’ll need a proper workspace to make it. The first step, which I forget the most, is to take out the frozen pack of filo from the freezer one hour ahead… but if you manage this difficult step, well the rest is a piece of cake.
The next step is to make the filling. Chop and sauté your veggies, make the béchamel sauce and mix it all with some cheese and shredded almonds.
I use a filo package into which the sheets are the size of a standard sheet of paper. A package contains a total of 10 sheets. The important thing to remember here is to make a filo base large enough to take the filling from the pie and fold it over. In the end, it’s going to be those 4 stacked layers of filo that holds the pie. Here is a video showing how to assemble a filo pie.
So, let’s make this flaky vegetarian pot pie!