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    You are in: Home / Recipes / Mini Vegetarian Pot Pies Recipe
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    Mini Vegetarian Pot Pies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Nyteglori's Note:

    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.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain.
    3. 3
      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.
    4. 4
      While still stirring vigorously slowly add half and half and broth. Bring the mixture to a boil, stirring occasionally.
    5. 5
      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.
    6. 6
      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.".
    7. 7
      Bake until golden brown approx 15 minutes.

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    Nutritional Facts for Mini Vegetarian Pot Pies

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 391.8
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 4.5 g
    Cholesterol 2.3 mg
    Sodium 1171.8 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 2.8 g
    Sugars 9.1 g
    Protein 8.9 g

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