Moosewood Homespun Pot Pie Recipes

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VEGETABLE POT PIE



Vegetable Pot Pie image

Here's my absolute comfort food! Other than the bisquick, it adds a lot of vitamins and fills you up. I took a few recipes from here and from my past cooking experiences and combined them to make a final product. Hope you enjoy!

Provided by SmoochTheCook

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1/4 cup skim milk
2 ounces sliced mushrooms, drained
75 g green beans
28 g onions, chopped
60 g corn
40 g carrots, diced
50 g baby spinach leaves
1/4 teaspoon parsley flakes
1/8 teaspoon oregano
salt and pepper
1 cup Bisquick reduced-fat baking mix
1/2 cup skim milk
1 egg, beaten

Steps:

  • Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
  • Add vegetables, stirring to blend well.
  • Add parsley and oregano, salt and pepper, if desired.
  • Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
  • Pour batter over top of pie filling.
  • Bake 35 minutes at 375° or until top is golden brown.
  • Allow to sit for 10-15 minutes before serving.

Nutrition Facts : Calories 74.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 53.8, Sodium 68.2, Carbohydrate 10.8, Fiber 2, Sugar 2, Protein 5.3

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