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Portabella and Vegetable Pot Pie
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Delicious portabella mushroom and veggie pot pie, baked to perfection for a delightful dinner.
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
Instructions:
  • In a medium bowl, combine flour, salt, thyme, and oil until all the flour is moistened. Drizzle cold water, 1 tablespoon at a time, and mix with a fork until all the water is absorbed. Form the pastry into a ball, then place it between two sheets of waxed paper. Roll it out with a rolling pin into an 8 1/2-inch round. Cover with a towel and set aside.
  • Preheat oven to 425°F. In a large skillet over medium-high heat, melt butter. Sauté mushrooms for 5 to 7 minutes until tender. Add half-and-half and sauce mix, stirring constantly until boiling. Mix in vegetables and cook for an additional 2 to 3 minutes until heated through.
  • Spoon the vegetable mixture into an ungreased 9 1/2-inch deep-dish pie plate. Remove the top waxed paper from the crust and make a 1-inch hole in the center. Gently place the crust over the filling; discard the remaining waxed paper. Make small slits in the crust in several places and brush it with 1 teaspoon of half-and-half.
  • Bake for 25-30 minutes or until the crust turns a beautiful golden brown. Allow it to rest for 10 minutes before slicing.

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