Edamame Pot Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.1
- Total Fat: 8.9 g
- Cholesterol: 8.9 mg
- Sodium: 865.1 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 1.9 g
- Protein: 9.0 g
View full nutritional breakdown of Edamame Pot Pie calories by ingredient
Introduction
Chicken pot pies were a staple in my home growing up ... but at 4,000,000 calories they are a no-no for me now. Plus, they aren't vegetarian-friendly what with the chicken and all. So, here is my solution!!! High protein and low-calorie ... and ALMOST like momma used to serve. Chicken pot pies were a staple in my home growing up ... but at 4,000,000 calories they are a no-no for me now. Plus, they aren't vegetarian-friendly what with the chicken and all. So, here is my solution!!! High protein and low-calorie ... and ALMOST like momma used to serve.Number of Servings: 4
Ingredients
-
1 c edamame, shelled, fresh
1 orange pepper, diced
1/3 c sweet corn, cooked
3/4 c potato
1 c cream of celery soup
4 servings reduced-fat crescent rolls
Directions
Preheat oven to 350.
Chop and boil potatoes to "al dente" feeling.
While potatoes boil, dice pepper and shell edamame (if necessary).
Mix all vegetable in bowl with cream of celery soup. Put in individual souffle bowls (my preference) or large casserole dish.
Put souffle bowls in oven and cook 20 minutes or until bubbling. Remove from oven.
Roll each crescent dough serving into a ball. With rolling pin flatten into circles and cover each souffle dish (if using casserole, make one ball and flatten to cover casserole dish).
Put pies back in oven and cook another 15 minutes or until crusts are golden.
Ideas for extra crescent rolls:
1) You can just roll em up and back them into rolls.
2) Lay the out, sprinkle with cinnamon and sugar and roll up as dessert.
3) Roll together to make one ball, flatten and use for breakfast pizza crust tomorrow morning. This is great with a gravy sauce and eggs!
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NALLIE01.
Chop and boil potatoes to "al dente" feeling.
While potatoes boil, dice pepper and shell edamame (if necessary).
Mix all vegetable in bowl with cream of celery soup. Put in individual souffle bowls (my preference) or large casserole dish.
Put souffle bowls in oven and cook 20 minutes or until bubbling. Remove from oven.
Roll each crescent dough serving into a ball. With rolling pin flatten into circles and cover each souffle dish (if using casserole, make one ball and flatten to cover casserole dish).
Put pies back in oven and cook another 15 minutes or until crusts are golden.
Ideas for extra crescent rolls:
1) You can just roll em up and back them into rolls.
2) Lay the out, sprinkle with cinnamon and sugar and roll up as dessert.
3) Roll together to make one ball, flatten and use for breakfast pizza crust tomorrow morning. This is great with a gravy sauce and eggs!
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NALLIE01.