Vegetarian Pot Pies Recipe

Name: Vegetarian Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 Tablespoon Butter; 1 whole Medium Shallot, Chopped; 3 cloves Garlic, Minced; 1 whole Small Red Pepper, Stem And Seeds Removed, Chopped; 1/2 cups Chopped Mushrooms; 1- 1/2 Tablespoon Flour; 1/2 cups Low Sodium Vegetable Broth; 1/2 cups 1% Milk; Salt And Pepper; 2 Tablespoons Oregano; 3/4 cups Bisquick Baking Mix; 1 whole Egg; 1/2 cups 1% Milk

Servings: persons

1- 1/2 Tablespoon Butter
1 whole Medium Shallot, Chopped
3 cloves Garlic, Minced
1 whole Small Red Pepper, Stem And Seeds Removed, Chopped
1/2 cups Chopped Mushrooms
1- 1/2 Tablespoon Flour
1/2 cups Low Sodium Vegetable Broth
1/2 cups 1% Milk
Salt And Pepper
2 Tablespoons Oregano
3/4 cups Bisquick Baking Mix
1 whole Egg
1/2 cups 1% Milk

1
Preheat oven to 400 F and arrange a rack to the center of the oven.
2
Grease two mini (8-ounce) cocottes (or ramekins) with nonstick cooking spray and set aside.
3
Heat butter in a large, 3-quart saucepan over medium heat.
4
Add shallots and cook until translucent, about 2 minutes.
5
Add in garlic, peppers and mushrooms.
6
Heat vegetables for about 4 minutes, or until soft.
7
Stir in flour with a spoon until the vegetables are coated.
8
Cook another 2 minutes.
9
Carefully add in broth and milk.
10
Reduce heat to low and simmer until mixture thickens and bubbles.
11
Add in salt, pepper and oregano and stir to mix.
12
Remove from heat.
13
Scoop the vegetable mixture into the cocottes.
14
In a medium bowl, mix Bisquick, egg and milk together until combined.
15
Scoop biscuit topping onto the top of each cocotte, until the vegetable mixture is fully covered.
16
Bake for 15-20 minutes, or until crust is golden brown and the filling is bubbly.
17
Enjoy!
18
Recipe adapted from Skinny Bitch.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/2 Tablespoon Butter, 1 whole Medium Shallot, Chopped, 3 cloves Garlic, Minced, 1 whole Small Red Pepper, Stem And Seeds Removed, Chopped, and more.

Yes, Vegetarian Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetarian Pot Pies

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