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Portabella Pot Pie

  • Total time: 2
  • Servings: 6
  • Calories: 410 kcal

Warm up on a cold day with this heart-healthy, vegetarian dish – a twist on a classic.



  • 3 cups flour
  • 1 teaspoon salt
  • 1/3 cup olive oil
  • 3/4 cup cold water


  • 1 cup cubed potato
  • 1 cup sliced, peeled carrots
  • 1 tablespoon olive oil
  • 3 cups sliced portabella mushrooms
  • 1/2 cup diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/3 cup white wine
  • 1/3 cup flour
  • 2 cups low sodium vegetable or chicken broth


  1. Make crust: Whisk flour and salt. Add olive oil and mix until crumbs form. Add cold water as dough is stirred until it forms together. Knead over floured surface. Form into a ball and refrigerate for one hour. Split in half and roll out the bottom of the pie. Place into the pie dish.  
  2. Heat oven to 425 degrees Fahrenheit. 
  3. In a pot, add potatoes, carrots, and 1 cup water. Cover and let simmer for 8 minutes until softened. 
  4. Add olive oil to the pot, along with the mushrooms, and onions. Cook to soften (about 5 minutes).
  5. Add seasonings of salt, pepper, sage, thyme, and rosemary. 
  6. In a separate bowl, whisk white wine and flour together, add mixture to the pot and cook for about a minute.
  7. Add chicken broth to the pot and bring to a boil. Simmer until thickened. 
  8. Add the mixture into the crust-lined pan. Place the top layer of crust over the pie and slit the top crust.
  9. Bake for about 45 minutes until bubbling.
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Kathleen Curran

BS, Dietetic Intern