Tuesday, September 14, 2010

Vegetarian Pot Pie

This pot pie alternative is sure to become a new favorite in your recipe repertoire. Using fresh vegetables instead of canned takes the flavor to a whole new level. Preparing this meal is incredibly easy and requires only one pot! It may not be your grandma's chicken pot pie but it doesn't get much healthier, easier, or delicious than this when it comes to this down home favorite.

1 large ear of corn, husk and silk removed
4 medium carrots, washed thoroughly
8 white mushrooms, dirt wiped off with a damp paper towel
1 cup frozen peas
1 can Healthy Choice Cream of Mushroom Soup
3 reduced fat biscuits (canned works perfectly)
1 tbsp minced garlic
1 tsp dried thyme
1/2 tsp paprika (smoked if you have it)
1/2 cup vegetable broth

Preheat oven to 350F

Place one end of the cob in a bowl and use a sharp knife to carefully slice as close as you can to the cob into the bowl so your kernels go into the bowl and not all over the place

Roughly chop the carrots into pieces a little bigger than the size of the corn kernels

Roughly chop the mushrooms into pieces similar in size to the carrots

Put garlic, carrots, and 1/4 cup vegetable broth in a big sauce pot and sauté over medium high heat until carrots start to soften

Add mushrooms, corn, and more vegetable broth if necessary and sauté

Add peas, thyme and paprika to pot then add cream of mushroom soup
Turn heat down to low, stir and let everything warm thoroughly

Cook biscuits according to package directions

When biscuits are done pull them apart so you have a top and bottom piece
Place 1 1/2 biscuits on each plate and spoon the filling over the biscuits

Servings 2
Per serving (1 1/2 biscuits and 1/2 filling) 500 calories
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