Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
Cut 2 pie crusts into quarters, to yield 8 equal pieces.
Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin.
Top each with a pie crust quarter. Pinch the edges together and cut vents in the top.
Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 349 (46%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 69mg||21 %|
|Sodium 914.9mg||32 %|
|Potassium 611.3mg||16 %|
|Total Carbohydrate 75.1g||22 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 70g|
|Protein 25g||36 %|
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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: 751
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