MINI VEGETARIAN POT PIES

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Mini Vegetarian Pot Pies image

This is a quick little pot pie recipe that uses Portabella mushrooms instead of meat. The "crust" is a nice thick doughy biscuit like crust. Kind of like the difference in your pizza of thick crust and thin.

Provided by Nyteglori

Categories     One Dish Meal

Time 30m

Yield 24 Biscuits, 8 serving(s)

Number Of Ingredients 18

1/2 cup lima beans, frozen
1/2 cup carrot, frozen
1/2 cup peas, frozen
1/2 cup corn, frozen
1/2 cup green beans, frozen
3 tablespoons margarine
vidalia onion, coarsly chopped
1 tablespoon garlic, fresh chopped
2 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon thyme
salt
pepper
2 tablespoons half-and-half
2 cups broth
2 portabella mushroom caps, chopped
3 (8 -10 ounce) cans refrigerated biscuits (8 count)
flour

Steps:

  • Preheat oven to 375.
  • Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.
  • While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.
  • While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.
  • While the broth is cooking begin rolling out the biscuits until they are thin circles approx 7 inches in diameter. When the mixture starts to boil add the veggies and mushrooms, stirring until they've all been coated.
  • Place the rolled out biscuits in a muffin tin letting the edges hang over. Put a generous scoop of veggie mixture in the center of the biscuit. Then either fold over the overhang or bring the edges up and pinch together in the center to make a "flower.".
  • Bake until golden brown approx 15 minutes.

Nutrition Facts : Calories 391.8, Fat 18, SaturatedFat 4.5, Cholesterol 2.3, Sodium 1171.9, Carbohydrate 49.6, Fiber 2.8, Sugar 9.1, Protein 9

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