Double-Time Vegetable Pot Pie
By
Lisa Gillstrom
@Kitchen_Lady
1
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!***
***This dish is meat free but is NOT vegan!***
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4-8 depending on serving size
Prep:
20 Min
Cook:
15 Min
Ingredients
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FILLING
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4-5 smallbaby red or small yukon gold potatos (i use a few of each)
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1 smallwhite or yellow onion, peeled and diced
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2 Tbspbutter
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1/2 cmilk
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1/2 cvegetable broth or water
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1 can(s)cream of onion soup
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1 pkgfrozen mixed vegetables
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1 cshredded cheddar cheese (optional)
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BISCUIT CRUST
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1 pkgbisquick garlic and cheddar biscuit mix
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1/2 cwater
How to Make Double-Time Vegetable Pot Pie
- Pre-Heat oven to 450 degrees. Prepare with non-stick cooking spray a 9x9 cake pan (glass works best).
- 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.
- In a mixing bowl, prepare biscuit mix according to directions. Spread or drop onto top of mixture.
- 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!
About Double-Time Vegetable Pot Pie
Dietary Needs: Vegetarian
