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Vegetable & Cheese Pot Pie

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  Butter/Margarine 2 Tablespoon
  Sliced green onions 1⁄2 Cup (8 tbs)
  Noodle and chicken flavor sauce 4 1⁄4 Ounce (1 Package)
  Frozen mixed vegetables 16 Ounce, thawed (1 Package)
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Prepared mustard 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  9 inch pastry crust 1
  Egg yolk 1
  Water 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat oven to 425°F.
In large saucepan, melt butter and cook green onions over medium heat 3 minutes or until tender.
Add water and bring to a boil.
Stir in noodles & chicken flavor sauce and vegetables, then continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are almost tender.
Stir in cheese, mustard and milk blended with flour.
Cook over medium heat, stirring frequently, 2 minutes or until thickened.
Add salt and pepper.
Turn into greased 1-quart round casserole or soufflé dish, then top with pastry.
Press pastry around edge of casserole to seal; trim excess pastry, then flute edges.
Brush pastry with egg yolk beaten with water.
With tip of knife, make small slits in pastry.
Bake 12 minutes or until crust is golden brown.

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Vegetable & Cheese Pot Pie Recipe