Vegetable-Barley Pot Pie / Pies

Vary the filling by replacing any of the listed vegetables with other vegetables you like, such as peas, corn, cut green beans, strips of sweet peppers, or sliced zucchini.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup cauliflower floret
• 1  cup broccoli floret
• 1  cup potato, cut into 1/2 inch cubes
• 1  cup onion, chopped
• 1  cup carrot, shredded
• 1⁄3 cup quick-cooking barley
• 1 (10 3/4ounce) can  reduced-fat cream of potato soup
• 2⁄3 cup skim milk
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄2 cup all-purpose flour
• 1⁄3 cup cornmeal
• 1 1⁄2 tablespoons baking powder
• 2  tablespoons shortening
• 1⁄3 cup skim milk

Directions

1. Spray four 10-ounce custard cups or individual casseroles or one 2-quart casserole with nonstick spray.
2. Set in shallow baking pan. Set aside.
3. In a large saucepan heat 2 cups water to boiling.
4. Add vegetables and barley.
5. Cook for 8 to 10 minutes or until vegetables are crisp-tender. Drain.
6. Return vegetables and barley to saucepan.
7. IN small mixing bowl stir together soup, the 2/3 cup milk, thyme, and 1/8 tsp pepper.
8. Stir into vegetables.
9. Divide mixture among prepared cups or casseroles or spoon into the casserole dish.
10. In a bowl combine flour, cornmeal, baking powder, and 1/8 tsp salt.
11. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
12. Make a well in the center; add the 1/3 cup milk.
13. Stir with a fork just until moistened.
14. Drop small spoonfuls of dough on top of each individual casserole or 8 mounds of dough onto large casserole.
15. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes for individual casseroles or about 18 minutes for large casserole or until topping is golden.