SOUTHWESTERN POT PIE
An easy cornbread mix makes the savory topper for a vegetarian pot pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
- In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 550, Carbohydrate 97 g, Cholesterol 0 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 21 g, TransFat 0 g
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
SLOW-COOKER SOUTHWESTERN POT PIE (VEGETARIAN)
Meatless but very flavorful. This is hard-core comfort food! Also very easy to make. Adapted from "Fresh from the Vegetarian Slow Cooker" by Robin Robinson. Serve with your favorite salsa, and a dab of sour cream, if you like. Like many reviewers, I don't particularly like the topping, so I substitute another cornbread made from another recipe, or from 1 box of Jiffy cornbread mix.
Provided by Podkayne
Categories Savory Pies
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- The beans can be prepared in the slow cooker! The night before you wish to make the pot pie, pick and rinse 1/2 lb of dry beans, put them in the slow cooker with water to cover plus one inch, and cook them on Low overnight. In the morning, the cooked beans are ready to drain and use in this (or any!) recipe.
- In a skillet over medium heat, saute the onion and carrot about 5 minutes, until softened.
- Lightly oil a 3 1/2 - 4 quart slow cooker with 1 tsp oil.
- Transfer the onions and carrot to the cooker, and add the bell pepper, garlic, corn, pinto beans, and chiles.
- Stir in the stock, tamari, and cilantro.
- Cool on Low for 5 hours.
- Add salt and pepper to taste.
- Make the topping: In a separate bowl, combine the cornmeal, flour, baking powder, and baking soda, and mix well. Add the remaining 1 Tbsp oil and the milk (for vegan use the soy milk), and mix until just combined.
- Place the topping on top of the filling, turn the cooker up to High, and cook for 1 hour more.
Nutrition Facts : Calories 488.6, Fat 11.3, SaturatedFat 2.2, Cholesterol 4.3, Sodium 628.3, Carbohydrate 83.1, Fiber 16.2, Sugar 3, Protein 19.2
SLOW COOKER VEGETARIAN STEW
A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.
Provided by Pip Mehrtens
Time 3h35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
- Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g
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