Rosemary Veggie Pot Pie Recipe

rosemary veggie pot pie recipe
This pot pie has only one crust and all the flavor and savor of a regular pot pie. Keep this vegetarian, or add 12-16 ounces diced and cooked chicken or turkey before pouring in to pan or ramekins.


Total time: 

Servings:  8

Calories:  195


  • 1 1/8 cups whole wheat flour
  • 1/4 tsp. salt
  • 1/2 tsp. granulated sugar
  • 5 tbsp. cold butter cut into pieces
  • 4 tbsp. ice-cold water
  • 1 potato diced
  • 1 cup carrots diced
  • 1 tsp. olive oil
  • 1 tbsp. butter
  • 1/4 cup whole wheat flour
  • 2 cups vegetable broth
  • 1 stalk celery diced
  • 1/2 cup frozen peas
  • 1/2 onion halved
  • 1 clove garlic
  • 2 tbsp. fresh rosemary
  • 1/4 tsp. ground black pepper

Nutritional Information

  • Serving Size: 1/8 slice or one ramekin
  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 23mg
  • Sodium: 390mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 4g


Whole wheat pie crust:

  1. Add first 4 ingredients to Twister jar and place Twister lid on jar.
  2. Hold Twister lid and with other hand, press "Pulse" 10-12 times until mixture resembles coarse crumbs. Add water and replace Twister lid.
  3. Hold Twister lid and with other hand, press "Pulse" 8-10 times until dough is formed; do not over blend. Remember to turn Twister lid counter-clockwise during blending.
  4. Remove dough and pat into a smoothie disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough. Makes one 9-inch pie crust or 8 tops for individual ramekins.

Pot pie filling:

  1. Preheat over to 425°F.
  2. Spread out diced potatoes and carrots and drizzle with olive oil. Roast in oven for 10 minutes. 
  3. Add onion, garlic, and fresh rosemary to Twister jar and secure gripper lid. Press "Pulse" 4-6 times until all ingredients are well chopped. 
  4. Heat butter in medium saucepan until it starts to sizzle.
  5. Add flour to make a roux. When roux is heated and moisture is soaked into the flour, add broth, stirring constantly.
  6. Add remaining ingredients, including potatoes and carrots. Heat until filling is bubbly and thick.
  7. Pour into 9-inch pie plate or individual ramekins.
  8. Place pie crust over top of filling and press dough into dish with a fork. Make 3 slits along the top of the crust for steam to vent while baking.
  9. Reduce heat to 400°F.
  10. If baking in pie plate, bake for 40-45 minutes. If baking in individual ramekins, place all ramekins on a cookie sheet and bake for 25-30 minutes or until crust is slightly browned.


  • Hannah

    Made this last night, it was delicious!!! I halved the recipe, since I was only cooking for 2, and added roast turkey to the mix. It was pretty easy to make, turned out beautifully and my husband loved it! Thank you for such a great recipe!

  • Angela

    I don’t have the twister jar. What’s the alternative?

  • Deb

    Has anyone made this in wild side jar

  • Donna

    Sounds yummy. Can I make in the wild side jar?

  • Mary

    Can I use my regular Blendtec for this instead of the Twister jar?

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