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Portabella and Vegetable Pot Pie

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  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 6
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Enjoy savory pot pie made with portabella mushrooms and mixed vegetables that’s baked in the oven – perfect for a dinner.
By Betty Crocker Kitchens
Updated Oct 8, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

400 Calories, 23g Total Fat, 9g Protein, 39g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
710mg
30%
Potassium
370mg
11%
Total Carbohydrate
39g
13%
Dietary Fiber
5g
18%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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