Lately, I’ve been really trying to eat healthy and stick to Weight Watchers but things don’t always go as planned. The days always start off well with healthy breakfasts and lunches but then the snacking begins…and I seriously love to snack! I try to keep healthful snacks in the house but sometimes I just want a chocolate chip cookie or some Ritz crackers (my fave). So on a recent shipping trip to the best store on earth, Costco, I walked right in to the fresh produce section and bought ginormous bags of broccoli, carrots,  and brussels sprouts, hoping I would do home and be inspired to eat better. Well, I think it worked! I roasted the broccoli and carrots with olive oil, salt and pepper for a delicious snack but I had bigger plans for those beautiful Brussels sprouts. Using some items I already had in my house, I put together a unique, hearty, delicious and extremely healthy weekday dinner that I am really excited about. And I can’t wait to make it again! I mean, do you even know how delicious roasted grapes are?!? I had no idea until now and I can’t wait for you to try them.

Brussels Sprout and Grape Pot Pie Ingredients

2-3 cups Brussels Sprouts, quartered

1 cup red seedless grapes, halved

1/2 cup raw shelled pistachios

3 cloves garlic, minced

2 tsp ground thyme

2 Tbsp olive oil

salt and pepper to taste

2 cups roasted chicken, chopped


1/2 cup flour

1 clove garlic, minced

1 tsp black pepper

1/4 tsp salt

1/4 cup margarine, cold and cut in to pieces

2 Tbsp ice water

I started with the crust so it would have the time to chill in the fridge for 30 minutes before putting the pot pie together. This crust is so easy and absolutely delicious! I actually think it’s my best savory crust so far. In a food processor, I pulsed the flour, garlic, pepper and salt to combine.

I added the margarine and processed until the texture was like oatmeal. I added the ice water and mixed until a dough was formed. This entire process shouldn’t take more than 3 minutes. I chilled the dough in plastic wrap for 30 minutes in the refrigerator.

In the meantime, I combined the Brussels sprouts, grapes, pistachios, garlic, olive oil, salt and pepper on a cookie sheet lined with foil (for easy clean-up) and roasted in the oven at 375 degrees for 30 minutes.

I spooned the roasted medley in a casserole dish and added the chopped-up roasted chicken right on the top. I had roasted chicken in my fridge from the weekend but you can easily buy a pre-roasted chicken at your local supermarket. Always delicious and super easy! I gave the mixture a quick stir then set the dish aside so I could roll out the dough for the crust.

On a lightly floured surface, I rolled out the dough in to an oval shape (well, mostly oval) and around 1/8 inch thick.

I transferred the delicate dough to the casserole dish by rolling it loosely back onto the rolling-pin then slowly unrolling it back to its flat shape over the top of the dish. The dough maintained its shape without falling apart. I crimped the dough hanging off of the sides, brushed with egg wash then cut a few holes in the top to act as a vent for the steam creating while cooking the pot pie.

I baked the pie at 350 degrees for 40-45 minutes, until the crust was golden.

I didn’t waste any time digging in! First thing I had to do was pull off some of that thin crust and I couldn’t believe how delicious it was! The pepper adding a nice kick and the garlic added some unexpected flavor to a simple recipe. My first bite of the filling was heavenly. Even without the typical creamy texture of a pot pie, I was totally satisfied with the rich roasted flavor of the Brussels sprouts and the fresh burst of brightness from the grapes. The pistachios not only added extra nutritional value to the dish but also added some crunchy texture to the otherwise soft filling. All I can really say is that there were no leftovers and I’m kinda sad about it!