Vegetable Pot Pie

Shree Mulay|February 23, 2022|Recipes

Don’t let the cold winter weather get you down, because we’ve got the perfect recipe for a vegetable pot pie that will warm your soul! There are endless possibilities for vegetable pot pie fillings. You can use whatever vegetables you have on hand, and there are no rules about what order to put them in. This dish is packed full of nutritious vegetables, and it’s sure to be a family favorite. So pull out your pots and pans, and get cooking!

Vegetable Pot Pie
Vegetable Pot Pie

Appropriate for: Diabetes, Dialysis, Gluten-Free, Kidney Disease, CKD

Vegetable Pot Pie Crust Ingredients

  • 1 ¾ cups unbleached flour
  • 1 pinch sea salt
  • 10 tablespoons unsalted butter, cut into small pieces
  • ¼ cup ice water

Vegetable Pot Pie Filling Ingredients

  • 2 tablespoons olive oil
  • ½ pound (227 grams) spinach leaves, rinsed, stems removed and chopped
  • 2 medium (121 grams) carrots, diced
  • 1 stalk (50 grams) celery, diced
  • 1 medium (196 grams) yellow squash, diced
  • 8 ounces (227 grams) mushrooms, wiped cleaned and thinly sliced
  • 4 eggs
  • ¾ pound ricotta cheese
  • 6 tablespoons dill, chopped
  • ¼ cup basil, chopped
  • ¼ cup parsley, chopped
  • ½ teaspoon nutmeg, ground
  • 1 pinch sea salt
  • ½ teaspoon black pepper, ground
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup parmesan cheese, grated
  • 2 teaspoons water

How to Prepare Vegetable Pot Pie (Crust)

  • Preheat oven to 375°F.
  • Combine flour and salt in a medium bowl.
  • Work the butter into the flour using a pastry cutter, a fork or your fingertips, working until the mixture resembles coarse pea-sized pieces.
  • Drizzle in the cold water, one tablespoon at a time. Mix with your hands until a cohesive dough is formed.
  • Transfer the dough to a floured work surface. Knead until the dough forms a ball. Cover and refrigerate while preparing the filling.

How to Prepare Vegetable Pot Pie (Filling & Assembly)

  • Heat 1 tablespoon of olive oil in a large skillet over low heat.
  • Add the spinach and cook, uncovered, until the liquid evaporates, and the spinach is dry, about 10 minutes. Transfer to a bowl.
  • Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the carrots, celery, yellow squash and mushrooms, and sauté until the veggies are slightly tender, about 10 minutes.
  • Add the veggies to the bowl of cooked spinach and set aside.
  • Combine 3 eggs, ricotta, half the dill, the basil, parsley, nutmeg, salt, pepper, lemon juice and zest and parmesan in a large mixing bowl. Mix thoroughly.
  • Divide the pie dough in half. Roll out half the pie crust on a lightly floured surface. Drape evenly over the bottom of a deep 2-quart baking dish.
  • Spread half the ricotta mixture onto the bottom crust.
  • Spread the vegetables evenly over the ricotta mixture and sprinkle with remaining dill. Cover the vegetables with the remaining ricotta mixture.
  • Beat the remaining egg with 2 teaspoons of water in a small bowl and brush the edge of the pastry with egg wash.
  • Roll out the remaining dough half and drape evenly over the baking dish to cover the filling. Crimp the edges together.
  • Cut steam vents in the top of the pasty and brush the entire pie with egg wash.
  • Bake for about 1 hour, until golden brown.
  • Divide pie into 8 wedges and serve immediately.

Vegetable Pot Pie Nutrition Facts

(makes 8 servings)

Calories 387
Carbohydrates 29 g
Protein 12 g
Dietary Fiber 3 g
Total Fat 26 g
Sodium 145 mg
Potassium 560 mg
Phosphorus 201 mg

We love sharing our kidney-healthy recipes with you like this Vegetable Pot Pie recipe! We try to share a new recipe every week. So, if you’re craving a favorite food, but it’s not on your kidney diet, please let us know. We’ll look into it and try to add a kidney-friendly version to our list of upcoming recipe blogs. For more kidney-healthy recipes, visit our blog.

Sourrce: https://kitchen.kidneyfund.org/recipe/vegetable-pot-pie/

the kidney experts dr shree mulay

About Shree Mulay, MD
Shree Mulay, MD, is a nephrologist and co-owner of The Kidney Experts. He went to medical school at Mahatma Gandhi Mission Medical College and completed his residency at Kingsbrook Jewish Medical Center in Brooklyn, NY.  Shree manages patients at several West Tennessee Healthcare Hospital locations and serves at numerous dialysis locations across the region. He also sees patients at four kidney care clinic locations. Funny, caring and always wanting to help, Shree is passionate about his practice and devotes much of his time to his patients.

Learn more. 

Kidney-Friendly Recipes from The Kidney Experts

One of the goals we have at The Kidney Experts is to make sure you have the resources you need to help you on your kidney health journey. Questions we are asked all the time include, “What can I eat with kidney disease,” “What foods should I avoid with kidney disease,” and “Where can I find good kidney disease diet recipes?” These are excellent questions. Challenge accepted!

Truth time! Chefs, we are not… so we consistently scour websites known for their kidney-healthy recipes. Our focus is to find kidney-friendly recipes that are healthy, easy to make, satisfying, and that have that mouthwatering taste factor. Each week, we post a new recipe that we can share with you.

Here is a list of our most recent kidney-friendly recipes:

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