Veggie pot pie with premade crust topping.
Boil the potatoes and carrots in a large stock pot until the potatoes are almost done. Add green beans for about 3 more minutes or until bright green. If there is liquid left in the pot, reserve it and set aside.
Saute the onions, garlic, and celery in the olive oil in a large pot. Add butter, mushrooms, and frozen peas. Cook over medium heat until done.
Add potatoes, carrots, green beans, and cream cheese into the pot and stir everything together. If you would like to thin the mixture add the milk or reserved broth. This depends on how thick you like the inside of your pot pies.
Season with salt and pepper to taste and add the chopped parsley. Bring the pot to a boil, then reduce the head and allow to simmer for about 5 more minutes.
Cut the puff pastry or crescent roll dough to the approximate size of then oven safe bowls, glass pyrex, or ramekins you will be using to cook the pot pies. Fill the bowls with your vegetable mixture and top with you pastry dough, it can either be tucked into the bowl or draped over the side.
Cook at 400 degrees for about 30 minutes or until the pastry tops are done and golden brown.
Don't be afraid of additions and substitutions to suit your tastes!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 708.1mg||24 %|
|Potassium 512.2mg||13 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 20.4g|
|Protein 3.7g||5 %|
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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: 114
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