Veggie Pot Pie With Garlic Asiago Crust

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.
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  • 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. 1


  2. 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. 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. 4

    Top pot pie with bites and bake until golden brown and bubbling, about 30 minutes. Enjoy!

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