Vegetable Pot Pie With Biscuit Crust

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Biscuit Crust

2/3 cup whole wheat flour

1/3 cup cornmeal or oats

2 tablespoons wheat germ

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons olive or canola oil

1 1/2 teaspoons honey

1 1/2 cups Stonyfield Lowfat Plain Yogurt (to yield 1/2 cup yogurt cheese*)


6 cups diced cooked vegetables

1 small onion, chopped

1 tablespoon minced fresh parsley, sage or dill or 1 teaspoon mixed

Dried poultry seasonings

4 cups Stonyfield Lowfat Plain Yogurt (to yield 2 cups yogurt cheese*)

Salt and pepper to taste

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