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Individual Herbed Vegetable Pot Pies|Craving Something Healthy
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5 from 1 vote

Individual Herbed Vegetable Pot Pies

Prep Time10 minutes
Cook Time10 minutes
Servings: 6 portions
Calories:

Ingredients

  • 3 tablespoons butter
  • 1 medium red pepper cored, seeded, diced
  • 1 medium onion diced
  • ¼ cup flour
  • 2 cups low sodium chicken broth
  • ½ cup 1% milk
  • 1 bag each Libby's Vegetable Pouches - cut green beans sweet corn, sweet peas, all drained
  • ½ teaspoon dried tarragon
  • ½ teaspoon herbs de provence
  • teaspoon ground pepper
  • salt to taste

Instructions

  • Preheat oven to 350 degrees
  • Melt butter in a large saucepan on high heat, and add chopped red pepper and onion. Saute for 3-4 minutes, or until vegetables are slightly softened.
  • Reduce heat to medium, and add flour to the butter-vegetable mixture. Stir well and let cook for 1 minute.
  • Add chicken broth and bring to a boil, stirring constantly until sauce thickens.
  • Stir in milk and return to a simmer.
  • Reduce the heat to low, and add drained Libby's vegetables.
  • Season with the tarragon, herbs de provence, ground pepper, and any salt to taste.
  • Lay out 4 phyllo sheets, and spray each sheet lightly with cooking spray. Stack the sheets on top of each other, and cut into 6 even pieces.
  • Spoon vegetable filling into 6-8 ounce ramekins, and top each with one 4-layer piece of phyllo.
  • Place ramekins on a baking sheet and bake for 10-12 minutes, or until phyllo is light golden.

Nutrition

Serving: 1g