Amazing Lower-Fat Vegetable Pot Pie

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“I made up this recipe the other day because I had a few sheets of phyllo pastry that needed to be used up, and I had read that they made amazing pies. Well, I can definitely say that that is a fact. This is a delicious pie that can be used as a main or a side dish to a meal. I used broccoli, cauliflower, carrots and celery in mine, but you could use whatever veggies you happen to have on hand.”
12 (side dish sized) slices

Ingredients Nutrition

  • 6 phyllo pastry sheets
  • 3 cups mixed vegetables (steamed)
  • 1 (8 ounce) can low-fat cream of mushroom soup
  • 14 cup milk
  • cooking spray
  • 1 teaspoon margarine (non-hydrogenated)


  1. Preheat the oven to 350-375 (sepending on the oven) degrees Fahrenheit.
  2. Spray a 9x13'' baking pan with non-stick cooking spray.
  3. Fold one sheet of phyllo in half and place in the bottom of the baking pan.
  4. Spray with cooking spray.
  5. Add another two sheets of phyllo in the same manner.
  6. Spread the steamed veggies evenly on top of the 3 sheets of phyllo.
  7. In a medium-sized bowl, combine the cream soup with the milk (add more or less until you get the desired consistency).
  8. Pour the cream mixture on top of the veggies.
  9. Top with the remaining sheets oh phyllo (folded in half) in the same manner as above (cooking spray between each layer).
  10. Melt the margarine in the microwave and spread with a brush on top of the pie (this will make the top nice and brown & crispy).
  11. Using a knife, cut a few slits in the top of the pie to allow a bit of the steam to escape.
  12. Bake in the oven for about 20-25 minutes or until the top is browned and the filling is bubbly.
  13. Serve warm.

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