Skip to Content
Menu

Cabbage-Rice Pot Pie with Basil-Tomato Sauce

  • Save Recipe
  • Prep 20 min
  • Total 45 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.
Updated Sep 18, 2015
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 1
    Heat oven to 400°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

530 Calories, 28g Total Fat, 10g Protein, 60g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
66%
Trans Fat
2g
Cholesterol
85mg
28%
Sodium
920mg
38%
Potassium
510mg
14%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
13%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">