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.


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
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1
PREHEAT OVEN TO 400°
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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.
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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.
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4
Top pot pie with bites and bake until golden brown and bubbling, about 30 minutes. Enjoy!
Consider Using
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Garlic Asiago
Brazilian Cheese BreadView Product
More Recipes
Brazilian Cheese Bread & Soup
Prep Time | 10 Minutes
Cook Time | 20 Minutes
Servings | 4