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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 665.0
  • Total Fat: 29.6 g
  • Cholesterol: 27.2 mg
  • Sodium: 2,081.8 mg
  • Total Carbs: 83.1 g
  • Dietary Fiber: 10.0 g
  • Protein: 17.2 g

View full nutritional breakdown of Vegetable Pot Pie calories by ingredient
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Vegetable Pot Pie

Submitted by: BABYPOP

Introduction



Pie crust, frozen, ready-to-bake, 2 crust, single 9" (remove)
Cream of Potato Soup, 2 can (10.75 oz), prepared (remove)
Mixed Vegetables, frozen, 1.2 package (10 oz) (remove)
*bag frozen carrots, 1 serving (remove)
*Canned Sweat Peas (1/3 of a can), 3 serving (remove)
Almond Breeze Almond Milk, Original, 6 oz (remove)
*Black Pepper (Ground), 2 tsp (remove)
Thyme, ground, 1 tbsp (remove)


Pie crust, frozen, ready-to-bake, 2 crust, single 9" (remove)
Cream of Potato Soup, 2 can (10.75 oz), prepared (remove)
Mixed Vegetables, frozen, 1.2 package (10 oz) (remove)
*bag frozen carrots, 1 serving (remove)
*Canned Sweat Peas (1/3 of a can), 3 serving (remove)
Almond Breeze Almond Milk, Original, 6 oz (remove)
*Black Pepper (Ground), 2 tsp (remove)
Thyme, ground, 1 tbsp (remove)

Number of Servings: 4

Ingredients



    Pie crust, frozen, ready-to-bake, 2 crust, single 9" (remove)
    Cream of Potato Soup, 2 can (10.75 oz), prepared (remove)
    Mixed Vegetables, frozen, 1.2 package (10 oz) (remove)
    *bag frozen carrots, 1 serving (remove)
    *Canned Sweat Peas (1/3 of a can), 3 serving (remove)
    Almond Breeze Almond Milk, Original, 6 oz (remove)
    *Black Pepper (Ground), 2 tsp (remove)
    Thyme, ground, 1 tbsp (remove)

Directions

Bake at 375 for 45 min

Serving Size: Makes 1 pie

Number of Servings: 4

Recipe submitted by SparkPeople user BABYPOP.





TAGS:  Vegetarian Meals |

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