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One-Skillet Veggie Pot Pie
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One-Skillet Veggie Pot Pie

1 Hr(s)
40 Min(s) Prep
20 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. oil
1 lb. sliced fresh mushrooms
1 medium onion, chopped
2 stalks celery, chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Garlic & Herb Cream Cheese Spread
1 Tbsp. flour
3/4 cup fat-free reduced-sodium vegetable broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
1
Heat oven to 425°F.
2
Heat oil in large cast-iron skillet on medium heat. Add mushrooms; cook 7 min., stirring frequently. Add onions and celery; cook 7 to 8 min. or until crisp-tender, stirring frequently.
3
Add cream cheese spread; cook and stir 1 to 2 min. or until melted. Stir in flour until blended. Gradually add vegetable broth, stirring constantly after each addition; cook and stir 3 to 5 min. or until thickened. Add thawed vegetables and 3/4 cup cheddar; cook 1 min. or until cheddar is melted, stirring constantly. Remove from heat.
4
Top with remaining cheddar, then cover with pie crust. Use back of spoon to press edge of pie crust onto top edge of skillet. Cut slits in crust to allow steam to escape.
5
Bake 20 min. or until crust is golden brown.
Kitchen Tips
Tip 1
Substitute
Substitute 2 cups tightly packed fresh spinach for the mushrooms.
Tip 2
Note
If you don't have a cast-iron skillet, you can instead prepare this recipe using an ovenproof skillet. If the handle isn't ovenproof, just wrap it with several layers of foil before using as directed.
Tip 3
Mindful Eating
Practice mindful eating by savoring the flavor of this pot pie and sticking to the recommended serving size.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 430mg
19%
Total Carbohydrates 34g
12%
Dietary Fibers 5g
18%
Sugars 9g
18%
Protein 14g
28%
Vitamin A
120%
Vitamin C
8%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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