Portabella and Vegetable Pot Pie

Portabella and Vegetable Pot Pie

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

Prep Time



Total Time






1 1/3
cups all-purpose flour
teaspoon salt
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)
1 1/2
cups half-and-half
package (1.6 oz) garlic herb sauce mix
bag (1 lb) frozen mixed vegetables, thawed
teaspoon half-and-half
  1. 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.
  2. 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.
  3. 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.
  4. Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes before cutting.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 710mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 9g;
Percent Daily Value*:
    • 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.