Recipe

Vegetable Pot Pie Recipe


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Ingredients
  • 1 (10 3/4 oz) can condensed cream of mushroom soup .
  • 1/2 c vegetable broth .
  • 1/3 c cornmeal .
  • 1 tsp salt .
  • 2 tbsps sliced parsley .
  • 1/4 lb mushrooms, coarsely sliced .
  • 1/3 c buttermilk .
  • 1 c frozen peas, thawed .
  • 2 garlic cloves, minced .
  • 2 tbsps butter .
  • 1 medium carrot, sliced .
  • 1/2 lb potatoes, peeled & cut into 1/2-inch dice .
  • 1 c Bisquick .
  • 1 tbsp sweet paprika .
  • 1 c broccoli florets .
  • 1/2 c cut-up green beans .
  • 1/3 c shredded sharp cheddar cheese .
  • 1 medium onion, finely sliced .
  • 1 tbsp fines herbes

Directions
  • Step #1 Heat oven to 350 degrees.
  • Step #2 In a saucepan, melt butter over med-heat/flame.
  • Step #3 Add onion & garlic, & cook this until soft for 2 to 3 mins.
  • Step #4 Add broccoli, carrot, peas, green beans, & potatoes.
  • Step #5 Cook, stirring every once in awhile, for 5 mins.
  • Step #6 Reduce heat to low.
  • Step #7 Stir in cream of mushroom soup, paprika, broth, mushrooms, parsley, fines herbes, & salt.
  • Step #8 Cover up & cook 10 mins.
  • Step #9 Transfer cooked vegetables to a 2-quart casserole dish.
  • Step #10 In a bowl, mix biscuit mix with cornmeal, cheese & buttermilk.
  • Step #11 On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 mins.
  • Step #12 Roll out dough to size of baking dish.
  • Step #13 Carefully lift rolled out dough & place to cover casserole dish.
  • Step #14 Bake 20 to 25 mins, until crust is golden brown.
  • Enjoy the Vegetable Pot Pie recipe

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