Cabbage-Rice Pot Pie with Basil-Tomato Sauce

Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.

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Prep Time 20 min
Total Time 45 min
Servings 6

Ingredients

Pie

1 1/2: cups water

1: extra-large vegetarian vegetable bouillon cube

3: cups coleslaw mix (from 16-oz bag)

2: cups refrigerated or frozen shredded hash brown potatoes

1 1/4: cups uncooked instant rice

1: package (8 oz) cream cheese, softened

2: tablespoons chopped fresh or 1 teaspoon dried basil leaves

1: sheet frozen puff pastry (half of 17 1/4-oz package), thawed

Sauce

1: can (10 3/4 oz) condensed tomato soup

2: tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/4: cup water

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Directions

1 Heat oven to 400ºF. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
2 Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
3 Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
4 Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.

EXPERT TIPS

Expert Tips

Puff pastry is made of hundreds of layers of chilled butter and pastry dough. As it bakes, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers. The golden flaky layers are the perfect texture contrast for the creamy vegetable filling.

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