Fall Harvest Vegetable Pot Pie

Something Extra Holiday 2011

Recipe Theme

Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


Fall Harvest Vegetable Pot Pie

Fall Harvest Vegetable Pot Pie
1/4 cup butter, divided
1 cup petite whole onions (pearl onions), thawed
6 cups assorted vegetables such as:
sliced carrots
sliced parsnips
diced turnips
diced butternut squash
fresh corn kernels
sliced summer squash
sugar snap peas
1 fennel bulb, thinly sliced and coarsely chopped
1 Large portabella mushroom, stemmed and coarsely chopped
2 tbsp. flour
1¾ cups vegetable stock or broth
1 cup half & half OR
fat-free half & half
1 (.70- oz.) packet Mayacamas Turkey Flavored Vegetarian Gravy Mix
2 tbsp. fresh thyme leaves
Freshly ground pepper to taste
1 sheet puff pastry (from 17.3 oz. box), thawed and cut into 6 equal pieces

Prep: 20 minutes, Cook: about 45 minutes total, Serves: 6

1. Preheat oven to 400°F. Melt half the butter in a large skillet. Add onions, desired vegetables and fennel (If using squash and peas, add with the mushrooms to not overcook.). Cook over medium heat for 15 minutes, stirring frequently. Stir in mushrooms and cook for 5 minutes more.

2. Meanwhile, melt remaining butter in a medium saucepan. Stir in flour and cook for 1 minute. Whisk in stock and gravy packet, then whisk in half & half. Cook for 5 minutes, stirring frequently, or until mixture is thickened. Add thyme and stir into vegetables.

3. Spoon into 6 individual oven-proof bowls and top with puff pastry, stretching to cover top of dishes. Bake for 15 to 20 minutes or until pastry is puffed and golden brown. 

Nutritional Information:
405 calories, 7 g protein, 24 g total fat (11 g sat., 0 g trans), 42 g carbohydrate, 6 g fiber, 8 g sugar, 35 mg cholesterol, 626 mg sodium, 11 points


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