Vegetarian Pot Pie Recipe
Serves 2. Recipe adapted from Skinny Bitch.
Prep time: 15 minutes
Cook time: 15 – 20 minutes
Ingredients:
- 1 1/2 tablespoons butter
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- About 1/2 cup chopped mushrooms
- 1 small red pepper, chopped
- 2 tablespoons oregano
- Liberal dashes of salt and pepper
- 1 1/2 tablespoons AP flour
- 1/2 cup low-sodium vegetable broth
- 1/2 cup 1% milk
- 3/4 cup Bisquick mix
- 1/3 cup + 1 tablespoon 1% milk
- 1 egg
Directions:
- Preheat oven to 400 degrees F and arrange a rack to the center of the oven. Grease two mini crocettes (or ramekins) with nonstick cooking spray and set aside.
- Heat butter in a large, 3-quart sauce pan over medium heat. Add onions and cook until translucent, about 2 minutes. Add in garlic, peppers and mushrooms. Heat vegetables for about 4 minutes, or until soft. Stir in flour with a spoon until the vegetables are coated. Cook another 2 minutes. Carefully add in broth and milk. Reduce heat to low and simmer until mixture thickens and bubbles. Add in salt, pepper and oregano and stir to mix. Remove from heat.
- Scoop the vegetable mixture into the crocettes.
- In a medium bowl, mix Bisquick, egg and milk together until combined. Scoop biscuit topping onto each crocette, until the vegetable mixture is fully covered.
- Bake for 15 – 20 minutes, or until crust is golden brown and the filling is bubbly. Enjoy!
Nutritional information per 1 crocette:
Calories: 361
Fat: 15.5 grams
Carbohydrates: 39 grams
Fiber: 4 grams
Protein: 12 grams
Weight Watchers Points: 9