Healthy Vegetarian Pot Pie
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!
Servings 6 servings
FOR THE VEGETARIAN POT PIE FILLING:
- 260 grams or 9 oz filo sheets
- 1 broccoli
- 2 leeks
- 2 carrots
- 200 grams or 7 oz frozen green peas
- 2 teaspoons tarragon dried
FOR THE BECHAMEL SAUCE:
- 60 grams (2 oz) butter or 3 tablespoons olive oil
- 60 grams or 1/2 cup flour
- 125 ml or 1/2 cup cold milk
FOR THE VEGETARIAN POT PIE:
- 50 grams or 1.8 oz shredded almonds
- 20 grams or 1 oz aged cheddar
- salt and pepper
- olive oil spray
MAKE THE FILLING:
Take the frozen filo out of the freezer 1 hour prior starting.
Start by making the filling. Cut the veggies in small pieces and small florets then cook the broccoli, carrots and leeks in a big pan with a bit of olive oil and salt, medium-high heat until al dente (3 minutes). Add the tarragon and green peas in the end and cook for one more minute until warm.
MAKE THE BECHAMEL SAUCE:
Make the béchamel (directly over the veggies). Add the butter and the flour over the veggies, mix, let it cook for a minute or two, then add the cold milk and mix until it thickens into a béchamel, about 2 minutes. Once the veggies are set in their creamy béchamel, stop the fire and add the almonds, the cheddar cheese, salt and pepper to taste. Reserve.
MAKE THE FILO BASE:
Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (length side) filo sheets for the base making a big rectangle, then spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.
ASSEMBLE THE POT PIE:
Add the filo in the centre of a baking plate of your choice (I use a 30 cm circular metal plate about 5 cm high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up. See the video instruction below for more details.
Calories: 401kcal | Carbohydrates: 51g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 366mg | Potassium: 669mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5125IU | Vitamin C: 108.8mg | Calcium: 165mg | Iron: 4.3mg