ONE-SKILLET VEGGIE POT PIE

One-Skillet Veggie Pot Pie image

Serve up a savory, meatless dish with our One-Skillet Veggie Pot Pie recipe. This One-Skillet Veggie Pot Pie serves six and is super simple to clean up.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1 lb. sliced fresh mushrooms
1 medium onion, chopped
2 stalks celery, chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Garlic & Herb Cream Cheese Spread
1 Tbsp. flour
3/4 cup fat-free reduced-sodium vegetable broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

Heat oven to 425°F.
Heat oil in large cast-iron skillet on medium heat. Add mushrooms; cook 7 min., stirring frequently. Add onions and celery; cook 7 to 8 min. or until crisp-tender, stirring frequently.
Add cream cheese spread; cook and stir 1 to 2 min. or until melted. Stir in flour until blended. Gradually add vegetable broth, stirring constantly after each addition; cook and stir 3 to 5 min. or until thickened. Add thawed vegetables and 3/4 cup cheddar; cook 1 min. or until cheddar is melted, stirring constantly. Remove from heat.
Top with remaining cheddar, then cover with pie crust. Use back of spoon to press edge of pie crust onto top edge of skillet. Cut slits in crust to allow steam to escape.
Bake 20 min. or until crust is golden brown.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 9 g, Protein 14 g