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Cabbage-Rice Pot Pie with Basil-Tomato Sauce

Betty Crocker Kitchens
Updated Sep 18, 2015
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Dinner ready in 40 minutes! Bake this pot pie made with cabbage and rice topped with flaky pastry layer.

Cabbage-Rice Pot Pie with Basil-Tomato Sauce

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 11
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Ingredients

Pie

  • 1 1/2 cups water
  • 1 extra-large vegetarian vegetable bouillon cube
  • 3 cups coleslaw mix (from 16-oz bag)
  • 2 cups refrigerated or frozen shredded hash brown potatoes
  • 1 1/4 cups uncooked instant rice
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
  • 1 sheet frozen puff pastry (half of 17 1/4-oz package), thawed

Sauce

  • 1 can (10 3/4 oz) condensed tomato soup
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil leaves
  • 1/4 cup water

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease 9-inch deep-dish pie plate with shortening. In 3-quart saucepan, heat 1 1/2 cups water to boiling. Stir in bouillon cube, coleslaw mix and potatoes. Return to boiling. Reduce heat to medium; cover and cook 5 minutes.
  • Step 
    2
    Stir in rice, cream cheese and 2 tablespoons basil. Remove from heat; cover and let stand 5 minutes. Stir cabbage mixture; spoon into pie plate.
  • Step 
    3
    Unfold puff pastry sheet; place over coleslaw mixture. Trim pastry to fit pie plate; with fork, press edge of pastry onto edge of pie plate.
  • Step 
    4
    Bake uncovered about 25 minutes or until golden brown. During last 5 minutes of baking, in 1-quart saucepan, heat sauce ingredients over medium-low heat. Serve pie with warm sauce.

Nutrition

530 Calories
28g Total Fat
10g Protein
60g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
66%
Trans Fat
2g
Cholesterol
85mg
28%
Sodium
920mg
38%
Potassium
510mg
14%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
13%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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