Try this Easy Vegetable Pot Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 98 | ||
Calories from Fat: 24 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 375.2mg | 13 % | |
Potassium 246.4mg | 6 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 12.2g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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