Enjoy savory pot pie made with portabella mushrooms and mixed vegetables that’s baked in the
oven – perfect for a dinner.
cups all-purpose flour
teaspoon dried thyme leaves
cup vegetable oil
tablespoons cold water
tablespoon butter or margarine
oz baby portabella mushrooms, each cut into quarters (3 1/2 cups)
package (1.6 oz) garlic herb sauce mix
bag (1 lb) frozen mixed vegetables, thawed
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.
The meaty texture of portabella mushrooms makes them a great animal protein alternative. Not familiar with oil pie crust? It's a bit more fragile to work with than traditional shortening crust, and although not flaky, it's very, very tender.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 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; 4 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.