Veggie Pot Pie With Cheesy Topping

Name: Veggie Pot Pie With Cheesy Topping
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 4
Cuisine: Southern/BBQ
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium carrots, peeled and diced; Salt and pepper; 8 ounces white or cremini mushrooms, thinly sliced; 1 medium Russet potato, peeled and diced; 1/2 cup all-purpose flour; 1 cup vegetable broth; 1 cup whole milk; 1 1/2 cups mixed frozen vegetables (such as peas, corn, green beans, lima beans); 1/4 cup fresh parsley, stems discarded, chopped; 1 tablespoon fresh thyme, chopped, stems discarded; 11-ounce package Sister Schubert’s® Parker House Style Yeast Rolls, prebaked; 1 cup Cheddar cheese, shredded

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Cozy up with this hearty mushroom and mixed-veggie pot pie, topped with Sister Schubert’s^® Parker House Style Rolls and bubbly cheese.

READY In

29 Minutes

PREP TIME

9 Minutes

COOK TIME

20 Minutes

SERVES

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Step 1:

Preheat oven to 400°F. Melt butter in a saucepan over medium heat. When it foams, add onion, garlic, and carrot. Season with salt and pepper and sauté until vegetables just soften, about 2 to 3 minutes. Add mushrooms and potato. Season with salt and pepper, continuing to sauté until mushrooms have released all moisture, about 7 to 10 minutes.

Step 2:

Add frozen vegetables, parsley and thyme. Sprinkle flour over vegetables and stir to incorporate, about 3 minutes. Add broth to the pan and stir to dissolve any remaining flour. Slowly add milk while stirring. Bring to a boil. Reduce heat to a simmer and cook until it thickens slightly, about 5 minutes.

Step 3:

Remove from heat. Taste and season with salt and pepper. Transfer to a 8- to 9-inch casserole dish. Place yeast rolls over top of pot-pie filling.

Step 4:

Sprinkle with cheese. Bake through until cheese is bubbly and melted. Serve immediately.

Veggie Pot Pie With Cheesy Topping

Ingredients

Directions

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