Low Sodium Savory Vegetable Pie

Experience the comforting flavors of this **Low Sodium Savory Vegetable Pie**, a heart-healthy twist on a classic dish that doesn’t skimp on taste. Packed with a colorful array of fresh vegetables—like carrots, zucchini, broccoli, and mushrooms—this pie combines wholesome goodness with the aromatic punch of fresh thyme, rosemary, and garlic. The homemade whole wheat crust is buttery yet light, perfectly complementing the creamy, low-sodium vegetable filling thickened with almond milk and cornstarch. Whether you're looking for a flavorful vegetarian dinner idea or a crowd-pleasing dish that aligns with a low-sodium diet, this savory pie is a delicious and satisfying choice. Serve it warm for ultimate comfort or pair it with a crisp side salad for a balanced meal.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.5 cups Whole wheat pastry flour
• 0.5 cup Unsalted butter, chilled
• 3 tablespoons Ice water
• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 3 Garlic cloves, minced
• 2 medium Carrots, diced
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 1 cup Broccoli florets
• 1 cup Mushrooms, sliced
• 1 cup Low-sodium vegetable broth
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Fresh rosemary, chopped
• 0.5 teaspoon Black pepper, freshly ground
• 0.25 cup Unsweetened almond milk
• 1 tablespoon Cornstarch
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

To make the pie crust, combine whole wheat pastry flour and unsalted butter in a large bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 4

On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Press the dough into the dish and trim the edges. Prick the bottom with a fork and refrigerate while preparing the filling.

Step 5

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Step 6

Add the diced carrots, zucchini, red bell pepper, broccoli florets, and sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Stir in the low-sodium vegetable broth, thyme, rosemary, and black pepper. Bring the mixture to a simmer.

Step 8

In a small bowl, whisk together unsweetened almond milk and cornstarch. Pour the mixture into the skillet, stirring constantly until the filling thickens, about 2 minutes. Remove from heat and stir in the chopped parsley.

Step 9

Pour the vegetable filling into the prepared crust.

Step 10

Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Step 11

Allow the pie to cool for 10 minutes before slicing and serving. Enjoy your low sodium savory vegetable pie!

Nutrition Facts

Serving size	(1485.4g)

Amount per serving	% Daily Value*
Calories	2065.9

Total Fat 133.8g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 267.2mg	0%
Sodium 340.3mg	0%
Total Carbohydrate 198.3g	0%
Dietary Fiber 37.1g	0%
Total Sugars 24.9g
Protein 41.7g	0%

Vitamin D 113.5IU	0%
Calcium 400.3mg	0%
Iron 11.0mg	0%
Potassium 2881.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 7.7%

Carbs: 36.7%