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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 11.4 g
  • Cholesterol: 33.2 mg
  • Sodium: 163.1 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Pork and Veggie Pot Pie calories by ingredient
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Pork and Veggie Pot Pie

Submitted by: LMDIENER

Introduction

This pot pie is pretty simple to make and quite tasty. I pack it full of vegetables. It's easy to substitute in anything that is in season from squash to spinach to green beans. I substitute sweet potato for the more traditional white potatoes and I loved the result.

It's easy to modify this recipe to be lower in calories by eliminating the second pie crust (which I use to top the pot pie - it will save you about 80 calories) or to use only egg whites instead of one whole egg (which saves about 6 calories).
This pot pie is pretty simple to make and quite tasty. I pack it full of vegetables. It's easy to substitute in anything that is in season from squash to spinach to green beans. I substitute sweet potato for the more traditional white potatoes and I loved the result.

It's easy to modify this recipe to be lower in calories by eliminating the second pie crust (which I use to top the pot pie - it will save you about 80 calories) or to use only egg whites instead of one whole egg (which saves about 6 calories).

Number of Servings: 12

Ingredients

    1/2 pound ground Pork
    1 cup onion chopped
    1 clove of garlic
    1/2 cup of mushroom chopped
    1/4 cup of red pepper chopped
    1 cup of sweet potato
    1/2 cup of corn (fresh is best)
    1 tbsp of fresh sage
    1/4 tsp of pepper
    1 tsp of salt
    1 large egg
    1 egg white
    2 pie crusts

Directions

Preheat oven to 375 degrees F.

Start by cooking the pork in a fry pan, after approximately 3 minutes add the onion and garlic and continue to cook approximately 3 more minutes or until the onions become slightly transluscent. Add the mushrooms and red pepper to the skillet cooking until the mushrooms start to soften slightly.

Chop the sweet potato and place it into a bowl along with the corn. Add the hot ingredients to the bowl, stir in the seasonings (salt, pepper and sage). Beat the eggs and add to the bowl. Stir all of the ingredients together.

Add the bowl of vegetables and meat to the pie crust. Place the second pie crust on top of the meat pie. Press the edges of pie crusts together, making a seal. Poke holes in the top of the pie. Cook at 375 degrees F for approximately 45 minutes.

Cut the meat pie into 8 equal pieces.






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