Mini Vegetarian Pot Pies
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
24 Biscuits
- Serves:
- 8
ingredients
- 118.29 ml lima beans, frozen
- 118.29 ml carrot, frozen
- 118.29 ml peas, frozen
- 118.29 ml corn, frozen
- 118.29 ml green beans, frozen
- 44.37 ml margarine
- vidalia onion, coarsly chopped
- 14.79 ml garlic, fresh chopped
- 29.58 ml flour
- 2.46 ml basil
- 2.46 ml thyme
- salt
- pepper
- 29.58 ml half-and-half
- 473.18 ml broth
- 2 portabella mushroom caps, chopped
- 3 (680.38-850.48 g) can refrigerated biscuits (8 count)
- flour
directions
- 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.
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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