Cabbage-Rice Pot Pie with Basil-Tomato Sauce

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.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 530
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 13g,
    • Trans Fat 2g),
  • Cholesterol 85mg;
  • Sodium 920mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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