Vegetarian Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 370.3
- Total Fat: 17.3 g
- Cholesterol: 4.1 mg
- Sodium: 630.4 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 3.6 g
- Protein: 7.6 g
View full nutritional breakdown of Vegetarian Pot Pie calories by ingredient
Introduction
This dish is a great autumn dish. I like having it for thanksgiving. YOu can adjust to your own taste using different vegetables will add a diferent flavour. This dish is a great autumn dish. I like having it for thanksgiving. YOu can adjust to your own taste using different vegetables will add a diferent flavour.Number of Servings: 6
Ingredients
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Pie crust, double 9"
1 package Frozen mixed veggies
2 cups potato diced
1 can Cream of potato soup
1/2 cup milk
1 tbsp Parsley
1 tsp Basil
Black pepper and salt to taste
Directions
For crust use either home made crust or store baught your choice. Roll out and place either into individual deep dish pie plates or 1 9" pie plate.
Forfilling begin by thawing frozen veggies either by boiling or steaming. Do not over cook however as this will make filling to mushy.(If using fresh veggies cook till tender)
Combine cream of potato soup with milk, parsely, basil, salt and pepper.
Stir together veggies and soup mix.
Follow baking directions for pie crust used.
Number of Servings: 6
Recipe submitted by SparkPeople user SABBI23.
Forfilling begin by thawing frozen veggies either by boiling or steaming. Do not over cook however as this will make filling to mushy.(If using fresh veggies cook till tender)
Combine cream of potato soup with milk, parsely, basil, salt and pepper.
Stir together veggies and soup mix.
Follow baking directions for pie crust used.
Number of Servings: 6
Recipe submitted by SparkPeople user SABBI23.
Member Ratings For This Recipe
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