CABBAGE-RICE POT PIE WITH BASIL-TOMATO SAUCE

Cabbage-Rice Pot Pie with Basil-Tomato Sauce image

Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 cups water
1 extra-large vegetarian vegetable bouillon cube
3 cups coleslaw mix (from 16-oz bag)
2 cups refrigerated or frozen shredded hash brown potatoes
1 1/4 cups uncooked instant rice
1 package (8 oz) cream cheese, softened
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1 sheet frozen puff pastry (half of 17 1/4-oz package), thawed
1 can (10 3/4 oz) condensed tomato soup
2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/4 cup water

Steps:

Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.

Nutrition Facts : Calories 530, Carbohydrate 60 g, Cholesterol 85 mg, Fat 5, Fiber 3 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 2 g