I am not even sure where I found this recipe, but it was in a book somewhere and I made it two days ago.
Both TBF and I agreed that it tasted amazing and I am going to be making it on Saturday for my niece and nephews’ birthdays. It’s super easy!
Ingredients:
- 1 package of pre-made refrigerated pie shells
- 6 oz. whole kernel corn
- 6 oz. broccoli florets
- 13.5 oz. cream of celery soup
- 1 lb of mixed vegetables
Directions:
- Heat the oven to 365 degrees
- Spread one pie shell in pie dish
- Mix remaining ingredients
- Fill pie shell
- Cover with remaining pie shell
- Cook for 55 minutes
*I actually used the mixed vegetables without the lima beans (even though I love them, they may not be everyone’s favorite veggie). I also substituted the kernel corned with more mixed veggies. Since a small can of the cream of celery soup is only 10 oz (or about that), I was short on creamed soup. I think I added more mixed vegetables than what was actually in the ingredients, so I used another canned soup. However, I only had cream of asparagus, and that actually worked, because the final product was outstanding.
I inputted this recipe (what I actually made, which included an extra can of creamed soup) in to MyFitnessPal to get the calorie read out.
1 vegetable pot pie = 6 servings
Calories/serving = 162
Fat (g) = 6
Saturated (g) = 1.7
Polyunsaturated (g) = 1.8
Monounsaturated (g) = 1.7
Trans (g) = 0
Cholesterol (mg) = 14.1
Sodium (mg) = 694.9
Potassium (mg) = 62.5
Carbs (g) = 21.1
Fiber (g) = 3.5
Sugars (g) = 5.4
Protein (g) = 3.2
Vitamin A (%) = 19.2
Vitamin C (%) = 18.4
Calcium (%) = 3.1
Iron (%) = 1.8
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