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Goat Cheese Tomato Pot Pie

Goat Cheese Tomato Pot Pie

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Rustic, herbaceous and stuffed with cheese, this modest-looking pot pie is everything you love about a regular pot pie, but without the chicken. This summery bake only takes 20 minutes to throw together before sticking it in the oven, making it a no-duh option for weeknight dinner.MORE+LESS-

Make with

Pillsbury Pie Crust


box (14.1 oz) Pillsbury™ Refrigerated Pie Crust


can (28 oz) Muir Glen™ Organic Whole Tomatoes


large red onion, thinly sliced


tablespoon fresh oregano


oz softened goat cheese


cups shredded mozzarella cheese


cup shredded romano cheese


teaspoon garlic powder


pinch coarse salt and freshly ground pepper

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  • 1

    Preheat oven to 350°F. Unroll and place the pie crust inside a 2 quart baking dish, or a pie pan. Bake for 10 minutes.

  • 2

    In the meantime, drain the tomatoes and pat them as dry as you can. Slice them.

  • 3

    Arrange half the sliced tomatoes in the bottom of the parbaked pie crust. Layer half the onions on top, followed by half the garlic, half the thyme, oregano, goat cheese, mozzarella cheese and romano.

  • 4

    Then layer with the remaining tomatoes, onions, garlic, herbs and cheeses. Lightly sprinkle the top with the garlic powder and a small pinch of salt.

  • 5

    Bake for 30 minutes, or until the cheese is starting to brown and bubble. Serve immediately!

No nutrition information available for this recipe

Watch the video: Mary Berry Everyday S01E05 - Feeding The Family


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