Bread Bowl Pot Pie, with pork potatoes & mixed veggies

1 cup (8 fl oz) Water, tap
2.75 cup Wheat flour, white, bread, enriched
3 tsp Granulated Sugar
1 tsp Salt
1.5 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
.5 tbsp All Whites Liquid Egg White (3 Tbsp=1 large egg's white)
8 oz Pork Tenderloin
1 cup Birds Eye Steam Fresh Frozen Vegetables (Mixed Veggies)
1 cup Boiled Potato (1/2 cup) No Skin no salt
6 tbsp Knudsen Light Sour Cream
1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup

The bread bowl dough will take about an hour and 45 minutes to mix and let dough rise, as well as rest. Check the dough with a toothpick to make sure it is cooked and not doughy.

combine liquid ingredients & place in bread machine
then add dry ingredients according to your bread machine.
select dough setting, after dough has mixed left rest and rise.
Then divide the dough in halves.
One dough roll out to place in a baking dish for the bottom crust that come up the sides of the dish.
The mix together bite sized pre-cooked pork tenderloin, potatoes, chicken broth and sour cream in a bowl. Once blended well, place on the crust in the baking dish.
Then roll out top dough place on top of pot pie dish. Pinch bottom and top dough together to seal the pot pie. Then place 4 tiny holes on top dough, and brush with egg wash.
Place the pot pie bread bowl into the middle rack of the oven. Set oven at 375 degrees to bake for 55 minutes to an hour.

Serving Size: 12 - 2 inch pieces

Number of Servings: 12

Recipe submitted by SparkPeople user GIAARNOLD.