Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.1
- Total Fat: 11.4 g
- Cholesterol: 12.5 mg
- Sodium: 925.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.7 g
- Protein: 7.0 g
View full nutritional breakdown of Vegetable Pot Pie calories by ingredient
Vegetable Pot Pie
Submitted by: REBYACNumber of Servings: 4
Ingredients
-
1 can 98% FF Cream of Chicken Soup
10 oz. frozen mixed vegetables
sage
pepper
1 c. water
2 cups sliced mushrooms
1 Pillsbury pie crust.
Directions
Cut out 4 large circles of pie crust (trace the serving bowls). Discard extra crust.
Spray the pie crust circles with Pam and sprinkle with salt. Bake on cookie sheet until golden.
Spray large skillet with Pam.
Saute the mushrooms.
Add the soup and water; bring to simmer
Add the frozen veggies.
Season with sage and pepper.
Heat until hot.
Serve in bowls with pie crust on top.
Number of Servings: 4
Recipe submitted by SparkPeople user REBYAC.
Spray the pie crust circles with Pam and sprinkle with salt. Bake on cookie sheet until golden.
Spray large skillet with Pam.
Saute the mushrooms.
Add the soup and water; bring to simmer
Add the frozen veggies.
Season with sage and pepper.
Heat until hot.
Serve in bowls with pie crust on top.
Number of Servings: 4
Recipe submitted by SparkPeople user REBYAC.
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