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 40 min
  • Total Time 1 hr 5 min
  • Servings 6

1 1/3
cups all-purpose flour
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/3
cup vegetable oil
2
tablespoons cold water
1
tablespoon butter or margarine
8
oz baby portabella mushrooms, each cut into quarters (3 1/2 cups)
1 1/2
cups half-and-half
1
package (1.6 oz) garlic herb sauce mix
1
bag (1 lb) frozen mixed vegetables, thawed
1
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
710mg
710%;
Total Carbohydrate
39g
39%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
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.