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Veggie Pot Pie

Full of fresh vegetables and cheddar cheese, this recipe offers a colorful take on a classic main dish.
6 Servings
Easy to Moderate
Prep time: 
30-40 Minutes
Cooking time: 
20-25 Minutes


2 tablespoons olive oil, divided
1 tablespoon Horizon organic butter
1 medium onion, finely chopped
1 clove garlic, minced
1 cup each sliced celery, carrots, green beans and mushrooms OR 4 cups frozen mixed veggies
1 cup peeled, diced potatoes
1 teaspoon dried thyme
salt and freshly ground pepper to taste
1/4 cup flour
1 cup frozen peas
1 cup Horizon organic half & half
1 cup chicken or veggie stock
1 tablespoon chopped fresh parsley
1 cup Horizon organic shredded cheddar cheese
6 sheets phyllo dough


Preheat oven to 400 degrees. Heat 1 tablespoon olive oil and butter in a large saucepan on the stovetop. Add onions and garlic and sauté for 4-5 minutes until onions soften. Add celery, carrots, green beans, mushrooms, potatoes, thyme, salt and pepper. Cover and simmer for 5 minutes. Sprinkle vegetables with flour and stir for 2 minutes. Stir in peas, half & half, stock and parsley. Bring to a simmer and stir until thickened, about 5 minutes. Remove from heat and gradually stir in shredded cheese.

Pour mixture into a 9-inch deep-dish pie pan. Cover with first sheet of phyllo and trim to edge of dish. Brush with olive oil. Add remaining five layers brushing each with olive oil. Tuck edges into sides of dish. Bake for 20-25 minutes until filling is bubbly and phyllo is golden brown. Serve while warm. Refrigerate leftovers.

Note: Add 1-2 cups of shredded rotisserie chicken with the cheese for an even heartier meal.


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