Veggie Pot Pie With Cheesy Topping
Cozy up with this hearty mushroom and mixed-veggie pot pie, topped with Sister Schubert’s® Parker House Style Rolls and bubbly cheese.
Ready In: 29 Minutes
Prep Time: 9 Minutes Cook Time: 20 Minutes
Preheat oven to 400°F. Melt butter in a saucepan over medium heat. When it foams, add onion, garlic, and carrot. Season with salt and pepper and sauté until vegetables just soften, about 2 to 3 minutes. Add mushrooms and potato. Season with salt and pepper, continuing to sauté until mushrooms have released all moisture, about 7 to 10 minutes.
Add frozen vegetables, parsley and thyme. Sprinkle flour over vegetables and stir to incorporate, about 3 minutes. Add broth to the pan and stir to dissolve any remaining flour. Slowly add milk while stirring. Bring to a boil. Reduce heat to a simmer and cook until it thickens slightly, about 5 minutes.
Remove from heat. Taste and season with salt and pepper. Transfer to a 8- to 9-inch casserole dish. Place yeast rolls over top of pot-pie filling.
Sprinkle with cheese. Bake through until cheese is bubbly and melted. Serve immediately.
