Vegetable Pot Pie


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 389.2
  • Total Fat: 14.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 701.8 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 13.3 g

View full nutritional breakdown of Vegetable Pot Pie calories by ingredient
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Number of Servings: 4

Ingredients

    Mixed Vegetables, frozen, 1 pack (2-1/2 lb) (remove)
    Martha White Buttermilk Biscuit Mix, dry, 1.5 serving (remove)
    Milk, 1%, 1 cup (remove)
    Vegetable Broth, 1.5 cup (remove)
    Olive Oil, 3 tbsp (remove)
    *Flour, white, .2 cup (remove)

Directions

Combine olive oil & flour in hot pan to create rouxe. Add milk & vegetable broth. Cook over med-low heat until mixture thickens. Add frozen vegetables & mix thoroughly. Pour into lightly greased pan. Make sure to leave at least 2 inches at the top for the crust.

Mix biscuit mix according to box directions. Spread evenly on top of vegetable mix. Bake according to box directions, until biscuit mix is thoroughly cooked & golden brown on top.



Number of Servings: 4

Recipe submitted by SparkPeople user AMBLIN1986.

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Member Ratings For This Recipe

  • This time around I threw in a few more vegetables, i.e., mushrooms, broccoli, and used pureed white beans instead of flour for the filling. In lieu of the biscuit mix, I made my own crust stopping out of potatoes. Still YUMMY! - 4/24/17

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  • BEST EVER - 6/21/11

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