Flexitarian Pot Pies

How good is a hot pot pie on a Winter night? For years I didn’t eat pies because of the carbs. So I was super excited on a recent experiment with my continuous blood glucose monitor when my pies didn’t cause any major blood sugar spikes. Yay. I did only eat half the pastry which […] The post Flexitarian Pot Pies appeared first on Stonesoup.

Flexitarian Pot Pies

How good is a hot pot pie on a Winter night?

For years I didn’t eat pies because of the carbs. So I was super excited on a recent experiment with my continuous blood glucose monitor when my pies didn’t cause any major blood sugar spikes. Yay.

I did only eat half the pastry which was enough for me. And no problems finding takers for the extra.

And if you’re wondering, a ‘flexitarian’ is someone who eats vegetarian some times and meat and fish some times. These pies can easily be ‘flexed’ either way.

They’re a fab dish for using up leftover cooked protein and veggies. An excellent reason to always have a packet of pastry in the freezer.

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Flexitarian Pot Pies

Course Dinner
Cuisine modern
Keyword pies, pot pies
Total Time 30 minutes
Servings 2 people

Ingredients

  • 450 g fish, chicken or chickpeas
  • 1 packet frozen spinach (250g / 8oz) defrosted
  • 1/2 cup sour cream
  • 1 tablespoon milk optional
  • 180 g pre-rolled puff pastry defrosted
  • 1 bag salad

Instructions

  • Turn your oven to 200C (400F).
  • Chop raw fish or chicken (if using) into bite sized chunks (about 2.5cm / 1in). Place defrosted spinach in a sieve and push down on it with a spoon to remove any excess moisture. Place chicken / fish / chickpeas and spinach in a medium bowl. Add sour cream and a pinch of salt and stir to mix thoroughly.
  • Divide pie filling mixture between 2 x 2 cup pie dishes or one 4 cup dish.
  • Cut pastry into 2 pieces and place each on top of each pie. (or leave whole for the large dish). Press the pastry onto the side of the dish to seal. Cut 3 slits into the top of the pie to allow the steam to escape and make them look pretty. If using the milk, brush it over the top to help the pies brown.
  • Bake pies for 25 minutes or until the pastry is deeply golden and the filling is hot and cooked through. If you're not sure when you check put it back in the oven for an extra 5-10 minutes.
  • Serve hot pies with salad on the side.

NET CARBS 43g/serve

Variations & Substitutions

keto / ultra low carb / gluten-free / no pastry – replace pastry with a tahini topping by mixing 75g (3oz) each tahini and greek yoghurt (or use 50g / 2oz water if you don’t have yoghurt). Spread this over the pie filling and bake as per the recipe (check after 20 minutes as the tahini topping won’t take as long to cook as the pastry). NOTE: The tahini topping is 16g/serve of carbs. Or use a mixture of almond meal (almond flour) and sliced almonds as in this pie recipe.

vegetarian – use the chickpea option or other cooked beans or lentils. Feel free to add cooked veg as well.

dairy-free – skip the milk wash and use dairy-free pastry. Replace sour cream with tomato passata / puree.

more substantial (carb lovers) – serve with roast sweet potato or potato chips or mashed potato.

more substantial (low carb) – serve with roast nuts or avocado.

Low FODMAP – skip the pastry and cook the protein in a little oil in a frying pan. Stir in spinach and sour cream and bring to a simmer. Serve with roast macadamias or almonds on top for crunch.

different vegetables – replace spinach with any cooked greens or frozen peas or any cooked veg. I love them with mushrooms.

different protein – any cooked legumes including beans or lentils are great. Sausages with the casings removed and chopped into chunks are great or use any ground (minced) meat.

more fancy / for entertaining – serve with a fancier salad like this best ever broccoli salad or reliable cabbage salad.

Waste Avoidance Strategy Pot Pies

fish / chicken – freeze them.

chickpeas – keep them in the pantry.

frozen spinach / pre-rolled puff pastry
– keep them in the freezer.

sour cream – keeps for weeks in the fridge.

milk – use for another meal.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens.

Problem Solving Guide pot pies

bland – more salt! Or serve with some hot sauce or a squeeze of lemon.

too dry – overcooked pies. Next time get them out earlier. Also make sure you push the pastry onto the edges of the pie so it seals the filling in.

no oven – skip the pastry and cook the protein in a little oil in a frying pan. Stir in spinach and sour cream and bring to a simmer. Serve with roast macadamias or almonds on top for crunch.

soggy pastry – pop back in the oven for an extra 10-15 minutes. Next time leave in the oven for longer.

Prepare Ahead

Yes! Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in the oven until hot (220C / 425F) for about 10 mins. Can be warmed from frozen but will take longer.

Recipes Similar to Flexitarian Pot Pies

  • Creamy Mushroom, Beef & Almond Pies (Low Carb)
  • Super Simple Egg & Bacon Pie
  • The Ploughman’s ‘Pie’
  • Chilli Chicken Tahini Sauce
  • Spanish Frittata

Have fun in the kitchen!

With love,
Jules x

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