Veggie Pot Pie

Comfort food, you can feel good about feeding your family. Full of flavorful vegetables will fill your family up. Serve as a main or side.

This is a recipe I created to be part of a pot pie collab on Instagram. I thought it would be fun to make something that was created with ingredients that I found at Trader Joe’s Let me know what you think. Just trying something different and looking forward to your feedback. I wanted to make something, whole food, and clean. Something different than the carby pot pies.

Serve with some HAZELNUT ORANGE TRUFFLES for dessert.

Makes 4 Servings

Carbs 10.3g Protein 3.9g


1 tbsp extra virgin olive oil

1/4 of a large yellow onion chopped

1/4 cup Bruschetta mix

1 garlic clove

1/4 cup sauvignon blanc

1 tbsp tomato paste

1/2 tsp dried thyme

10 oz. sliced baby bella mushrooms

7 oz rainbow carrot coins

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preheat oven to 350 degrees.

In a small dutch oven, warm olive oil over the stovetop. Sauté onions until soft. Add all ingredients except mushrooms and carrots. Bring the mix to a simmer. Add mushrooms and toss to coat all mushrooms. Remove from heat and line the edges of dutch oven with a ring of carrots. Cover dutch oven and place in the oven for twenty minutes. Serve as a side for four or two as a main.

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