Individual Herbed Vegetable Pot Pies

By Anne Danahy with Craving Something Healthy



Prep Time

20 min

Cook time

10 min


  • 3 tablespoons butter

  • 1 red bell pepper, seeded and diced

  • 1 medium onion, diced

  • 1/4 cup flour

  • 2 cups low-sodium chicken broth

  • 1/2 cup milk

  • 1/2 teaspoon dried tarragon

  • 1 teaspoon herbs de provence

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 can (15 oz.) Libby's Mixed Vegetables, drained

  • 4 sheets phyllo


1. Preheat oven 350°F.

2. Melt butter in large pan on medium. Add pepper and onion. Sauté 3 minutes. Stir in flour; cook 1 minute.

3. Add broth and bring to boil, stirring constantly until sauce thickens. Stir in milk, tarragon, herbs de provence, salt and pepper; lower heat and simmer 5 minutes. Stir in vegetables.

4. Lay out 4 phyllo sheets individually and spray each lightly with cooking spray. Stack sheets on top of each other. Cut into 6 even pieces.

5. Spoon vegetable filling into 6 8-ounce ramekins and top each with one piece of phyllo. Place on baking sheet and bake 10-12 minutes, or until phyllo is light golden.