Vegetable-Barley Pot Pie / Pies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Vary the filling by replacing any of the listed vegetables with other vegetables you like, such as peas, corn, cut green beans, strips of sweet peppers, or sliced zucchini. Ingredients:
1 cup cauliflower floret |
1 cup broccoli floret |
1 cup potato, cut into 1/2 inch cubes |
1 cup onion, chopped |
1 cup carrot, shredded |
1/3 cup quick-cooking barley |
1 (10 3/4 ounce) can reduced-fat cream of potato soup |
2/3 cup skim milk |
1/2 teaspoon dried thyme, crushed |
1/2 cup all-purpose flour |
1/3 cup cornmeal |
1 1/2 tablespoons baking powder |
2 tablespoons shortening |
1/3 cup skim milk |
Directions:
1. Spray four 10-ounce custard cups or individual casseroles or one 2-quart casserole with nonstick spray.
2. Set in shallow baking pan. Set aside.
3. In a large saucepan heat 2 cups water to boiling.
4. Add vegetables and barley.
5. Cook for 8 to 10 minutes or until vegetables are crisp-tender. Drain.
6. Return vegetables and barley to saucepan.
7. IN small mixing bowl stir together soup, the 2/3 cup milk, thyme, and 1/8 tsp pepper.
8. Stir into vegetables.
9. Divide mixture among prepared cups or casseroles or spoon into the casserole dish.
10. In a bowl combine flour, cornmeal, baking powder, and 1/8 tsp salt.
11. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
12. Make a well in the center; add the 1/3 cup milk.
13. Stir with a fork just until moistened.
14. Drop small spoonfuls of dough on top of each individual casserole or 8 mounds of dough onto large casserole.
15. Bake, uncovered, in a 400 degree oven for 10 to 12 minutes for individual casseroles or about 18 minutes for large casserole or until topping is golden.
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