Vegetable-Barley Pot Pie / Pies

1. 1

   Spray four 10-ounce custard cups or individual casseroles or one 2-quart casserole with nonstick spray.

2. 2

   Set in shallow baking pan.

3. 3

   Set aside.

4. 4

   In a large saucepan heat 2 cups water to boiling.

5. 5

   Add vegetables and barley.

6. 6

   Cook for 8 to 10 minutes or until vegetables are crisp-tender.

7. 7

   Drain.

8. 8

   Return vegetables and barley to saucepan.

9. 9

   IN small mixing bowl stir together soup, the 2/3 cup milk, thyme, and 1/8 tsp pepper.

10. 10

    Stir into vegetables.

11. 11

    Divide mixture among prepared cups or casseroles or spoon into the casserole dish.

12. 12

    In a bowl combine flour, cornmeal, baking powder, and 1/8 tsp salt.

13. 13

    Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.

14. 14

    Make a well in the center; add the 1/3 cup milk.

15. 15

    Stir with a fork just until moistened.

16. 16

    Drop small spoonfuls of dough on top of each individual casserole or 8 mounds of dough onto large casserole.

17. 17

    Bake, uncovered, in a 400 degree oven for 10 to 12 minutes for individual casseroles or about 18 minutes for large casserole or until topping is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.