I used 8 soup bowl crocks for this recipe. Cut the pie crusts into quarters and gently press a quarter into the inside of each crock. Prick the crusts with a fork to prevent bubbles. Bake for 10 minutes in a 400 degree oven. While the crusts are baking, combine the soup, milk, buttermilk, onion, potatoes, carrots, celery, peas and seasoning in large pot and simmer. Remove the crocks from the oven and fill with 1/8 of the creamed vegetable mixture. Quarter the puff pastry dough and lay on top. Brush the tops with the egg and cream mixture for a browned top. Place a cookie sheet under the crocks in case they should bubble over. Prick the top pastries with a fork and bake in a 350 degree oven for 1 hour.
Don't fill your crocks to the top or you will surely have some bubble over mess.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 162 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 100mg||31 %|
|Sodium 757.2mg||26 %|
|Potassium 377.6mg||10 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.9g|
|Protein 25.9g||37 %|
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Calories per serving: 328
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