Roasted Vegetable & Boursin Pie

Shirley Schiavone Recipe

By Shirley Schiavone InformaticsRN

I made this when my vegetarian step son came to visit. It's a spin off of another recipe I had previously made.


Recipe Rating:
 4 Ratings
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
A fresh approach to pot pie! The Boursin cheese and veggies are absolutely scrumptious. This would be lovely served in a puff pastry shell as well.

Ingredients

2 medium
squash, fresh (green or yellow)
2 medium
red bell peppers
2 medium
green bell peppers
1 medium
onion
1 pkg
butternut squash
1 pkg
refrigerated pie crusts (room temperature)
5 oz
boursin cheese, garlic & herb (room temperature)
4 oz
cream cheese (room temperature)
italian salad dressing
olive oil, extra virgin
honey
  • Comments

  • 1-5 of 50
  • user
    Doreen Fish dfish - Jan 31, 2011
    This sounds divine..a save for sure!!!
  • user
    Shirley Schiavone InformaticsRN - Feb 12, 2011
    Thanks Doreen, my SO really loves this pie. I can make two a week and he still asks for more.

    Hope you enjoy.
    Shirley
  • user
    Kitchen Crew JustaPinch - Mar 15, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Beth M. BakinTime - Mar 18, 2011
    Hi Shirley: Your "Roasted Vegetable and Boursin Pie" is baking as I write, and it is looking wonderful,and it's colorful and smells yummy too; and we will have it for supper shortly! It might be filling enough for a simply vegetable only supper; but I will offer sliced ham on the side if my husband wants meat to go with it.
  • user
    Shirley Schiavone InformaticsRN - Mar 21, 2011
    I am thrilled that the kitchen crew felt this was worthy of my first blue ribbon. Thank you to the kitchen crew.