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double-time vegetable pot pie

(2 ratings)
Kitchen_Lady avatar
Recipe by
Lisa Gillstrom
@Kitchen_Lady
Baldwin, WI

As Orthodox Christians, there are many days on the calendar when we are fasting. This means, for most days, no meat. As a mother, my biggest concern is making sure my family still eats right on fasting days, so I work hard to provide quick, easy, delicious and healthy meals! ***This dish is meat free but is NOT vegan!***

►
(2 ratings)
yield 4 -8 depending on serving size
prep time 20 Min
cook time 15 Min

Ingredients For double-time vegetable pot pie

  • FILLING
  • 4-5 sm
    baby red or small yukon gold potatos (i use a few of each)
  • 1 sm
    white or yellow onion, peeled and diced
  • 2 Tbsp
    butter
  • 1/2 c
    milk
  • 1/2 c
    vegetable broth or water
  • 1 can
    cream of onion soup
  • 1 pkg
    frozen mixed vegetables
  • 1 c
    shredded cheddar cheese (optional)
  • BISCUIT CRUST
  • 1 pkg
    bisquick garlic and cheddar biscuit mix
  • 1/2 c
    water

How To Make double-time vegetable pot pie

  • 1
    Pre-Heat oven to 450 degrees. Prepare with non-stick cooking spray a 9x9 cake pan (glass works best).
  • 2
    In a large skillet, melt butter and sautee onions and potatos until tender. Add vegetables and vegetable broth and cook until vegetables are warmed through. Mix in soup and milk. Heat until bubbling and remove from heat. If you like, a tablespoon or so of flour may be added to boiling mixture to thicken it, depending on personal preference. Pour Mixture into prepared pan. Sprinkle top with shredded cheese.
  • 3
    In a mixing bowl, prepare biscuit mix according to directions. Spread or drop onto top of mixture.
  • 4
    Bake at 450 degrees for 10-15 minutes or until biscuit topping is golden brown. Let stand for 5-10 minutes (until done bubbling) to allow filling to set. Serve hot!
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