1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
Heat oven to 425°F.
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.
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.
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.
Bake 20 min. or until crust is golden brown.
Substitute 2 cups tightly packed fresh spinach for the mushrooms.
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.
Practice mindful eating by savoring the flavor of this pot pie and sticking to the recommended serving size.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.