Portabella And Vegetable Pot Pie Recipes

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PORTABELLA AND VEGETABLE POT PIE



Portabella and Vegetable Pot Pie image

Enjoy savory pot pie made with portabella mushrooms and mixed vegetables that's baked in the oven - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/3 cup vegetable oil
2 tablespoons cold water
1 tablespoon butter or margarine
8 oz baby portabella mushrooms, each cut into quarters (3 1/2 cups)
1 1/2 cups half-and-half
1 package (1.6 oz) garlic herb sauce mix
1 bag (1 lb) frozen mixed vegetables, thawed
1 teaspoon half-and-half

Steps:

  • In medium bowl, mix flour, salt, thyme and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Place pastry between 2 sheets of waxed paper. With rolling pin, roll into 8 1/2-inch round; set aside, covered with towel.
  • Heat oven to 425°F. In 12-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in 1 1/2 cups half-and-half and the sauce mix. Heat to boiling over medium-high heat, stirring constantly. Stir in vegetables. Cook 2 to 3 minutes, stirring frequently, until heated through.
  • Spoon vegetable mixture into ungreased 9 1/2-inch deep-dish pie plate. Remove top waxed paper from crust; cut about 1-inch hole in center of crust. Carefully invert crust over filling; remove remaining waxed paper. Cut small slits in several places in crust. Brush crust with 1 teaspoon half-and-half.
  • Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 400, Carbohydrate 39 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 7 g, TransFat 0 g

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