Vegetarian Pot Pies

• 1- 1/2 Tablespoon Butter
• 1 whole Medium Shallot, Chopped
• 3 cloves Garlic, Minced
• 1 whole Small Red Pepper, Stem And Seeds Removed, Chopped
• 1/2 cups Chopped Mushrooms
• 1- 1/2 Tablespoon Flour
• 1/2 cups Low Sodium Vegetable Broth
• 1/2 cups 1% Milk
• Salt And Pepper
• 2 Tablespoons Oregano
• 3/4 cups Bisquick Baking Mix
• 1 whole Egg
• 1/2 cups 1% Milk

1. Preheat oven to 400 F and arrange a rack to the center of the oven.
2. Grease two mini (8-ounce) cocottes (or ramekins) with nonstick cooking spray and set aside.
3. Heat butter in a large, 3-quart saucepan over medium heat.
4. Add shallots and cook until translucent, about 2 minutes.
5. Add in garlic, peppers and mushrooms.
6. Heat vegetables for about 4 minutes, or until soft.
7. Stir in flour with a spoon until the vegetables are coated.
8. Cook another 2 minutes.
9. Carefully add in broth and milk.
10. Reduce heat to low and simmer until mixture thickens and bubbles.
11. Add in salt, pepper and oregano and stir to mix.
12. Remove from heat.
13. Scoop the vegetable mixture into the cocottes.
14. In a medium bowl, mix Bisquick, egg and milk together until combined.
15. Scoop biscuit topping onto the top of each cocotte, until the vegetable mixture is fully covered.
16. Bake for 15-20 minutes, or until crust is golden brown and the filling is bubbly.
17. Enjoy!
18. Recipe adapted from Skinny Bitch.

butter, shallot, garlic, red pepper, mushrooms, flour, vegetable broth, milk, salt, oregano, bisquick baking, egg, milk

Taken from tastykitchen.com/recipes/main-courses/vegetarian-pot-pies/ (may not work)