Yes, you can eat carbs. {FAST, HEALTHY Comfort Food} Deconstructed Pot Pie

I love pot pies but I don't love how long it takes to make them. They also tend to be pretty heavy on calories without really being all that filling. And for all my friends who are worried about carbs, pot pies are full of the low fiber kind you should stay away from.

But my version gives you all the warm fuzzies of a home cooked meal- without all the heft. AND it only takes 15 minutes of actual work.

Pot pie crust is contains refined flour, which makes it a carbohydrate nightmare. But not all carbohydrates are bad. In fact, in my recipe, I ditch the crust and go for mashed potatoes- I know, I know- you've been told potatoes are bad carbs but they are NOT!

Potatoes are a good carb.

In fact, potatoes are so high in fiber, protein, and other nutrients, you can put them into your regular diet and still lose weight (or maintain your weight if that's what you're after). I know because I did it myself :)

Pot pies are also extremely high in fat. When you've got meals high in refined carbs AND fat, that's really the danger zone for gaining weight. My version is low fat, using just cream of mushroom and cream of chicken soups (or cream of potato if you prefer) to create a sumptuous gravy that tastes like you shouldn't be eating it.

This is a weeknight crowd-pleaser that only takes about 15 minutes of actual work in the kitchen (the rest is cooking while you sort through your mail and get your fuzzy slippers on).

If you need something to sop all that yumminess up, you can indulge a little with a biscuit (or half of one depending on the size). As I always say, just enough for the taste- this will fill you up right!

And the kiddos will ask for seconds. Win, win.

Deconstructed Pot Pie (Serves 8-10)

Mashed Potatoes

  • 1 bag yellow potatoes, skin on and quartered
  • 1 cup regular original almondmilk (or other plant-based milk)
  • Salt and pepper to taste

Pot Pie "Filling"

  • 1/2 red onion, diced
  • 2 stalks of celery, diced
  • 1 small bag frozen peas and carrots, thawed
  • 1 small bag frozen corn, thawed
  • 1- 15oz can cannelini beans, drained and rinsed
  • 1 can condensed light cream of chicken soup (or cream of potato if preferred)
  • 1 can condensed light cream of mushroom soup
  • 1 cup regular original almondmilk (or other plant-based milk)
  • 1 tbsp dried thyme
  • Salt and pepper to taste

Boil a large pot of water (enough water to cover potatoes when added). When water is boiling, add potatoes and allow them to boil on medium heat for approximately 35 minutes, or until easily pierced with a fork. Drain, return to pot and allow to cool.

While potatoes are cooling, spray a large high sided skillet or other large saucepan with cooking spray and heat up on medium high heat. When warmed, add onions and celery. Saute for 3-5 minutes. Add all remaining filling incredients, stir to combine, and cook on high for 5-7 minutes.

Finish potatoes by adding milk and mashing. Add salt and pepper to taste. Serve potatoes with filling atop and enjoy!

Optional serving suggestion- you may also choose to add in chunks of white meat chicken breast but trust me, there's plenty of protein in here as is!