The best delicious Vegetable Pie With Cheese Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegetable Pie With Cheese Crust recipe today!
Hello my friends, this Vegetable Pie With Cheese Crust recipe will not disappoint, I promise! Made with simple ingredients, our Vegetable Pie With Cheese Crust is amazingly delicious, and addictive, everyone will be asking for more Vegetable Pie With Cheese Crust.
What Makes This Vegetable Pie With Cheese Crust Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegetable Pie With Cheese Crust.
Ready to make this Vegetable Pie With Cheese Crust Recipe? Let’s do it!
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1/2 Ready made pizza dough (in
-refrigerated biscuit
-section of your grocery
-store)
1 c Frozen chopped broccoli
1 c Corn; drained
1 1/2 c Onion; chopped
1/2 c Frozen sugar peas or snow
-peas
1/2 ts Garlic powder (for crust)
1 ts Salt
1/4 ts Seasoned salt
1/4 c Chicken broth (use canned
-and remove fat from top)
1/2 c Fat free cheese; shredded
Black pepper to taste
Preheat oven to 350 degrees. Remove Ready Made crust from canister and
use only half the dough provided. Spray 9″ pie plate with non-stick cooking
spray. Use 1/2 cup shredded cheese and sprinkle cheese over dough. Press
cheese into the dough with your fingers.Place dough in pie plate. Shape
dough to fit bottom and edges of pie plate. Sprinkle crust with garlic
powder.
Layer vegetables next and season each layer with salt, pepper and a small
amount of seasoned salt. In small bowl add just a few teaspoons of chicken
broth to 1-1/2 tablespoons flour. Keep adding broth to make a thin paste.
Pour this mixture over vegetables and top with remaining shredded fat free
cheese. Bake 350 degrees for 40-45 minutes. Entire recipe makes 8
servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings
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