Veggie Pot Pie With Garlic Asiago Crust

Name: Veggie Pot Pie With Garlic Asiago Crust
Prep time: PTM
Cook time: PTM
Yield: 4
Ingredients: 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

Serves | 4

A savory, baked veggie pot pie topped with a Garlic Asiago Brazilian Cheese Bread crust is an instant upgrade to a classic dish.

Ingredients

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

1
PREHEAT OVEN TO 400°
2
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.
3
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.
4
Top pot pie with bites and bake until golden brown and bubbling, about 30 minutes. Enjoy!