Potpies have long been stars of the comfort-food season. With new toppings as an alternative to the traditional flaky crust, you can lighten their toll on both your waistline and your cooking time.

Mary Schuon doesn”t bother with the grocery”s bread aisle much. Instead, she bakes her own. For the past decade, the South Rockwood, Mich., woman has made a French-style baguette a couple of times a ...