Herb Crusted Vegetable Stew

1. 1

   To make stew: Drain liquid from vegetables, reserving 1 1/2 cups.

2. 2

   Combine cornstarch and water, stirring to dissolve cornstarch.

3. 3

   Add reserved liquid.

4. 4

   Cook until mixture thickens.

5. 5

   Stir in drained vegetables; set aside.

6. 6

   To make crust: Combine flour, herbs, baking powder and salt in a medium bowl.

7. 7

   With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.

8. 8

   Stir in cream just until blended.

9. 9

   Form dough into a ball.

10. 10

    On a llightly floured surface, roll dough 1/4-inch thick.

11. 11

    Cut dough into two 6-inch circles; cut vents in center of each dough round to allow steam to escape.

12. 12

    Divide vegetable mixture between two 6-inch individual casserole dishes.

13. 13

    Top each with crust.

14. 14

    Place casserole dishes on a baking sheet.

15. 15

    Bake at 350* for 30 to 35 minutes or until crust is golden brown.

16. 16

    Cool 10 minutes on a wire rack.

17. 17

    Serve warm.

* Per serving · 4 servings · Values may vary.