The filling for this simple two crust pie is so rich you wno't miss the meat.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 crust pie dough
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups milk
- 1.5 oz. pkg. white sauce mix
- 1/4 tsp. pepper
- 1-1/2 cups shredded colby cheese
- 1/4 cup grated Parmesan cheese
- 16 oz. pkg. frozen mixed vegetables, thawed and drained
- 1-1/2 cup frozen hash brown potatoes, thawed and drained
Preparation:
Preheat oven to 425 degrees F. Line 9" pie pan with 1 pie crust and set aside.
Heat olive oil in large skillet; add onion and bell pepper and cook and stir until crisp tender. Add milk, white sauce mix, and pepper to skillet, stirring constantly. Bring to boil, then add cheese, vegetables, and potatoes. Cook and stir until cheese is melted and vegetables are hot.
Spoon vegetable mixture into pie crust. Top with second crust; seal and flute edges. Cut slits in top crust for venting.
Bake at 425 degrees F. for 30-40 minutes until crust is deep golden brown. Let stand 15 minutes before serving. 6 servings
