Pork pot pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 3.4 g
  • Cholesterol: 35.2 mg
  • Sodium: 548.4 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 14.3 g

View full nutritional breakdown of Pork pot pie calories by ingredient


Introduction

This is great for left overs. I've used chicken and pork, plus extra veggies l have on hand. This is great for left overs. I've used chicken and pork, plus extra veggies l have on hand.
Number of Servings: 8

Ingredients

    1 can reduced fat crescent rolls
    1 can reduced fat cream of mushroom soup
    4 cups shredded pork (or chicken)
    1 bag mixed vegetables
    2 medium baked potatoes
    2 beef bouillon cubes
    1 cup water

Directions

Use 13x9 glass baking dish. Makes 10 servings.

Put shredded meat, frozen vegetables, 2 baked potatoes (cubed), can of soup, and bouillon cubes (dissolved in 1 cup water) in pan. Heat until bubbling. Spread mixture in baking dish. Unroll crescents and lay on top (no need to break apart). Bake at 350 for 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user KASEY12474.