Veggie Pot Pie
Easy homemade veggie pot pie recipe with biscuits.
Servings: 6
Ingredients
- 1 onion diced
- 10 cloves garlic minced
- 20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
- 10 oz cream of mushroom soup
- ¾ cup vegetable broth
- ¾ cup 2% milk
- 1 cup sharp cheddar cheese freshly grated
- 2 teaspoons sage
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 container 10 oz refrigerated meatless chick'n strips
- 1 container ready to bake biscuits 8 count
Instructions
- Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet
- Saute on medium heat for 10 - 15 minutes stirring often, until onion is transluscent
- Add frozen veggies, cream of mushroom, vegetable broth, chick'n strips, and milk to the skillet
- Heat an additional 5 minutes
- Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes
- Taste and adjust seasonings if necessary
- Preheat oven to 350 degrees
- Place biscuits spread out on a cookie sheet
- Transfer skillet mixture to a small casserole dish
- Place biscuits on the top rack and the pot pie filling on the bottom rack
- Bake for 15 - 20 minutes, and flip the biscuits half way through
- Remove from oven and place biscuits on top of pot pie filling
Nutrition
Calories: 422kcal | Carbohydrates: 43g | Protein: 26g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 1626mg | Potassium: 611mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5105IU | Vitamin C: 19mg | Calcium: 243mg | Iron: 10mg