Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
- Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
- Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
- Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.
Nutrition Facts : Calories 530, Carbohydrate 60 g, Cholesterol 85 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 2 g
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