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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Submitted by: AMBLIN1986

Number of Servings: 4


    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)


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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