PAM® Original No-Stick Cooking Spray
2 tablespoons Pure Wesson® Canola Oil
1 cup chopped parsnips
1/2 cup chopped carrots
1/2 cup frozen pearl onions
1 cup sliced baby portobello mushrooms
3 cups vegetable broth
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chopped fresh asparagus spears
1/2 cup quick cook barley, uncooked
1 refrigerated Marie Callender's® Pie Crust, softened as directed on package
Vegetable Pot Pie
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||6 g||30%|
|Dietary Fiber||4 g||17%|
|Vitamin C||8 mg||13%|
|Vitamin A||2829 iu||56%|
Preheat oven to 400°F. Spray four 10-ounce oven-safe custard dishes with cooking spray; place on baking sheet and set aside.
Heat oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus and barley; cover, reduce heat and simmer 10 minutes or until barley is tender and sauce is thickened.
Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhang, cutting 4 rounds total. Discard remaining crust. Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie. Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
Vegetable Pot Pie
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