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Vegetable Pot Pie

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“I am not a vegetarian but I love this recipe. It is very hearty even without any meat.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In a saucepan, melt butter over medium heat. Add onion and garlic, and cook until soft for 2 to 3 minutes.
  3. Add broccoli, peas, carrot, green beans, and potatoes. Cook, stirring occasionally, for 5 minutes.
  4. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fines herbes, and salt. Cover and cook 10 minutes.
  5. Transfer cooked vegetables to a 2-quart casserole dish.
  6. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. Roll out dough to size of baking dish.
  7. Carefully lift rolled out dough and place to cover casserole dish.
  8. Bake 20 to 25 minutes, until crust is golden brown.

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