5 Guilt-Free Potpie Recipes (2024)

These savory potpies are the definition of fall comfort food—with a clean, modern, low-sugar twist. Get ready to find your new favorite potpie, plus, a super-easy dough recipe.

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PREP TIME: 10 minutes /TOTAL TIME: 40 minutes
SERVINGS: 6

1¼ c all-purpose flour
½ tsp kosher salt
1 stick cold butter
3 Tbsp ice water

1. ADD the flour and kosher salt to food processor and pulse until combined. Add the stick of cold butter (cut into pieces) and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add the 3 tablespoons of ice water and pulse until mixture just comes together (add additional water if necessary, 1 tablespoon at a time). Do not overmix.
2. TRANSFER dough to a piece of plastic wrap, form into disc, and wrap tightly. Refrigerate until firm, at least 30 minutes. Keeps up to 3 days.

NUTRITION (per serving) 230 cal, 3 g pro, 20 g carb, 1 g fiber, 0 g sugars, 15 g fat, 10 g sat fat, 200 mg sodium

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PREP TIME: 15 minutes /TOTAL TIME: 1 hour
SERVINGS: 6

¾ c cornmeal
¼ c + 1 Tbsp all-purpose flour, divided
1 tsp baking powder
½ tsp kosher salt, divided
1 lg egg, beaten
¾ c buttermilk
2 Tbsp + 1 tsp vegetable oil, divided
1 tsp honey
2 sm seeded and diced bell peppers
1 diced white onion
2 thinly sliced cloves garlic
½ lb ground turkey
2 Tbsp chili powder
2 Tbsp tomato paste
1 can (14.5 oz) fire-roasted diced tomatoes (we like Muir Glen)
1 can (14.5 oz) rinsed and drained red kidney beans

1. HEAT oven to 375°F. Whisk the cornmeal, ¼ cup all-purpose flour, the baking powder, and ¼ tsp kosher salt in large bowl.
2. WHISK the egg, buttermilk, 2 tablespoons vegetable oil, and the honey in separate bowl. Pour into dry mixture, whisk to combine, and set aside.
3. HEAT 1 teaspoon vegetable oil over medium-high heat in 10" cast-iron or ovenproof skillet. Add the bell peppers, onion, and garlic and cook until soft, about 6 minutes. Reduce heat to medium. Add ground turkey, chili powder, tomato paste, the remaining 1 tablespoon flour, and the remaining ¼ tsp kosher salt to pan and saute until turkey is broken up and beginning to brown, about 3 minutes.
4. ADD the fire-roasted diced tomatoes, with juice to pan and cook until slightly reduced, about 3 minutes. Stir in the red kidney beans and remove from heat. Spread cornbread mixture evenly over filling and transfer to oven. Bake until golden brown and filling is bubbling, about 30 minutes.

NUTRITION (per serving) 281 cal, 14 g pro, 34 g carb, 7 g fiber, 7 g sugars, 10.5 g fat, 1.5 g sat fat, 649 mg sodium

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PREP TIME: 30 minutes /TOTAL TIME: 1 hour 30 minutes
SERVINGS: 6

2–3 slices bacon
1 head fennel, thinly sliced
8 oz button mushrooms, thinly sliced
8 oz baby Yukon gold potatoes, quartered (about 14)
¼ tsp kosher salt
¼ tsp black pepper
5 Tbsp all-purpose flour
⅓ c white wine
3 c low-sodium chicken broth
1 lg cooked boneless, skinless chicken breast cut into pieces
1 c thawed frozen pearl onions
½ c chopped fresh parsley
2 Tbsp chopped fennel fronds
Basic Pie Dough

1. HEAT oven to 375°F. Cook 2 or 3 slices bacon in large pot over medium heat until crispy, about 4 minutes. Transfer to plate and cut into pieces.
2. ADD thinly sliced head of fennel, button mushrooms, and potatoes to the pot and cook until slightly soft, about 8 minutes. Season with kosher salt and black pepper.
3. WHISK the flour and white wine in a medium bowl. Add to pot and cook until most of liquid has evaporated, about 1 minute. Add the chicken broth and bring to a boil. Reduce to a simmer and cook until thickened, about 10 minutes. Stir in bacon, chicken breast pieces, thawed pearl onions, fresh parsley, and chopped fennel fronds and transfer to 2 qt baking dish.
4. ROLL out Basic Pie Dough on floured cutting board to ⅛" thick. Place over baking dish. Fold overhanging edge inward, pinch to crimp, and cut vents in dough.
5. PLACE dish on sheet pan and bake until crust is golden brown and filling is bubbling, about 45 minutes. Let cool for 15 minutes before serving.

NUTRITION (per serving) 387 cal, 16 g pro, 41 g carb, 4 g fiber, 3 g sugars, 17.5 g fat, 6.5 g sat fat, 390 mg sodium

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PREP TIME: 15 minutes /TOTAL TIME: 45 minutes
SERVINGS: 6

2 tsp vegetable oil
3 thinly sliced scallions
1 sm diced red onion
1 fresh seeded and minced serrano chile
8 oz ground lamb
1 Tbsp ground cumin
¼ tsp five-spice powder
1 Tbsp white wine
1 Tbsp low-sodium soy sauce
1 Tbsp Sriracha sauce
Basic Pie Dough

1. HEAT oven to 425°F.
2. HEAT vegetable oil in large skillet over medium-high heat. Add the scallions, onion, and serrano chile and cook until beginning to soften, 3 minutes. Add the lamb and cook until browned, 3 minutes. Add the ground cumin and five-spice powder and cook until fragrant, 1 to 2 minutes. Reduce heat to medium. Add the white wine and cook until liquid has evaporated, about 1 minute. Stir in the soy sauce and Sriracha sauce and cook 2 minutes.
3. REMOVE from heat, transfer to large bowl, and let cool. On lightly floured surface, roll out Basic Pie Dough to ⅛" thick. Cut into twelve 4" circles. Carefully mound about ¼ cup filling into center of 6 dough rounds, and then cover each with another dough round. Crimp edge with fork and transfer to parchment-lined sheet pan. Repeat with remaining dough rounds. Use paring knife to cut small X in center of each pie. Transfer pan to oven and bake, rotating if necessary, until pies are golden, 15 to 20 minutes. Serve with extra Sriracha sauce.

NUTRITION (per pie) 373 cal, 14 g pro, 23 g carb, 2 g fiber, 1 g sugars, 24.5 g fat, 9 g sat fat, 321 mg sodium

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PREP TIME: 15 minutes /TOTAL TIME: 1 hour 25 minutes
SERVINGS: 6

1 Tbsp olive oil
1 sm head cauliflower (cut into 1" florets)
2 lg sliced carrots
1 thinly sliced onion
2 thinly sliced cloves garlic
1½ Tbsp Madras curry powder
½ tsp kosher salt
⅓ c light coconut milk
5 Tbsp all-purpose flour
2 c low-sodium vegetable or chicken stock
1 c thawed frozen peas
Basic Pie Dough

1. HEAT oven to 375°F.
2. HEAT the olive oil in large skillet over medium-high heat. Add the cauliflower, carrots, and onion and saute until vegetables begin to soften, 4 to 5 minutes. Add the garlic, Madras curry powder, and kosher salt. Cook until garlic and curry powder are fragrant, 1 minute.
3. WHISK the coconut milk and all-purpose flour and add to pan. Cook 1 minute. Let mixture come to a boil. Stir in the stock. Reduce to a simmer and cook until mixture is thickened, 5 to 7 minutes.
4. STIR in the thawed frozen peas and transfer to 2 qt baking dish.
5. ROLL out Basic Pie Dough on floured cutting board to ⅛" thick. Place over baking dish. Fold overhanging edge inward, pinch to crimp, and cut vents in dough. Place dish on sheet pan and bake until crust is golden brown and filling is bubbling around edge, 45 minutes. Let cool 15 minutes before serving and garnish with fresh cilantro.

NUTRITION (per serving) 353 cal, 9 g pro, 40 g carb, 5 g fiber, 5 g sugars, 19 g fat, 6.5 g sat fat, 422 mg sodium

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PREP TIME: 30 minutes /TOTAL TIME: 2 hours
SERVINGS: 6

1 lb parsnips (about 6), peeled and cut into pieces
1 lb Yukon gold potatoes (about 3), peeled and cut into pieces
3 Tbsp olive oil, divided
8 oz cremini mushrooms, thinly sliced
1 yellow onion, diced
2 celery ribs, diced
2 lg carrots, diced
2 cloves garlic, thinly sliced
1 tsp fresh thyme (about 4 sprigs)
3½ c low-sodium vegetable or chicken stock
1 c green or brown dried lentils
1 c chopped kale
½ c 1% milk

1. HEAT oven to 400°F. Add parsnips and potatoes to medium pot and cover with 1" water. Bring to a boil, then reduce to simmer. Cook until tender, about 20 minutes.
2. HEAT 1 Tbsp of the oil in large pot over medium-high heat. Add mushrooms and sauté 4 minutes. Add onion, celery, carrots, garlic, and thyme and cook until vegetables begin to soften, about 4 minutes. Season with ½ tsp each kosher salt and black pepper. Add stock and bring to a boil. Stir in lentils and reduce to a simmer. Cook until lentils are tender and liquid has reduced, 30 to 35 minutes. Stir in kale and transfer to 2 qt baking dish.
3. DRAINparsnips and potatoes and return to pot. Use potato masher to mash vegetables with milk, ½ tsp kosher salt, and remaining 2 Tbsp oil. Spread over lentil mixture. Place on sheet pan and bake until topping begins to brown and filling is bubbling, 35 to 40 minutes. Cool 15 minutes before serving.

NUTRITION(per serving)354 cal, 16 g pro, 57 g carb, 13 g fiber, 10 g sugars, 8.5 g fat, 1.5 g sat fat, 419 mg sodium

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