Thursday, May 30, 2013

Veggie Pot Pie Cupcakes

1 cup frozen mixed veggies (I used frozen green beans, carrots, corn, and peas but I think it would be better with fresh carrots and green beans next time)
1 cup shredded cheddar cheese or Daiya dairy-free cheese
1/2 Tbsp dried basil
1 tsp onion powder
1 tsp garlic powder
1 can of Pillsbury Grands biscuits

Homemade Cream of Mushroom soup (filling):
2 cloves garlic, minced
1/2 small onion, diced
1/2 cup mushrooms, chopped
1/4 cup Earth Balance buttery spread
1/4 cup flour
1 cup So Delicious Coconut Milk Creamer (you can also use plain, unsweetened soymilk)
3/4 cup broth (you can use veggie broth or make "chick'n broth" from McKay's Chicken Style Seasoning)

**I chose to make my own Cream of Mushroom soup, as this is a much healthier option than the canned variety which is loaded with sodium, fat/cholesterol, and ingredients I prefer not to use**

For the Cream of Mushroom Soup:
Saute garlic, onion, and mushrooms and set aside.  Melt butter over medium heat.  Whisk in flour.  Cook for ~2 minutes.  Add milk/cream and broth.  Add sauteed garlic, onion, and mushrooms.  Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 min).  Set soup aside for later use.

For the Pot Pie:
Preheat oven to 400.  In a large bowl, combine Cream of Mushroom soup, veggies, cheese, and herbs.  Lightly grease a muffin tin with Earth Balance buttery spread and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.  Evenly spoon the pot pie mixture into each cup.  Slide into the oven and bake until golden brown and bubbly, checking after 10 minutes.

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