Easy Vegetable Pot Pie
Yields
4 ServingsPrep Time
10 minutesCook Time
35 MinutesTotal Time
45 MinutesIngredients
- 1 lb root vegetable medley frozen, thawed (potatoes, turnips, carrots, onions)
- 2 tbsp olive oil
- 1 sheet puff pastry thawed
- 1/2 lb button mushrooms fresh, halved
- 10 oz part-skim ricotta
- 3 tsp Dash™ Original Seasoning Blend
Comfort food is craved by all, and this casserole is especially beloved by moms who are looking for quick and easy recipes to whip up. Original Blend helps make this dish burst with flavor.
Directions
- Preheat oven to 375°F.
- Prepare 4 baking cups or ramekins by brushing with olive oil.
- Cut puff pastry dough into circles to fit bowls; set aside.
- Thawed root vegetables, drain and dry with paper towel.
- In a bowl toss vegetables, mushrooms with the ricotta, and 2 tsp Dash™ Original Seasoning.
- Spoon the vegetable and ricotta mixture into prepared ramekins.
- Gently lay the pastry over the filling, pressing down along the edges to seal. Use a sharp knife to make a few small slits in the pastry to allow steam to escape.
- Brush tops with olive oil and sprinkle with Dash™ Original Seasoning.
- Place the pot pie in the oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
Tips
- Chef’s Tip - Brush the puff pastry with an egg wash before baking for a golden finish.
