VEGGIE POT PIE WITH GARLIC ASIAGO CRUST
A savory, baked veggie pot pie topped with a Garlic Asiago Brazilian Cheese Bread crust is an instant upgrade to a classic dish.
• 3 tbs preferred vegetable oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and thinly sliced
• 1 lb button mushrooms, thinly sliced
• 1 tbs thyme leaves
• 1 tbs minced sage
• ¼ cup gluten free all-purpose flour
• 1½ cups vegetable broth
• Salt and black pepper
• 2 packages Garlic Asiago
PREHEAT OVEN TO 400°
In a large ovenproof skillet heat oil over medium. Add onion, celery, and carrot and sauté until vegetables are almost softened, 6-8 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 8 minutes more.
Stir in thyme, sage, and flour and cook, stirring, about 2 minutes. Add broth and bring to a simmer. Cook until thickened, take off the heat, and add salt and pepper to taste.
Top pot pie with bites and bake until golden brown and bubbling, about 30 minutes.