Photo of Pork Pot Pie by WW

Pork Pot Pie

Points® value
Total Time
25 min
5 min
20 min
This new twist on comfort food can be whipped up in 30 minutes or less. Even better, the portions are huge!


Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)

16 oz, carrots, green beans and corn

Canned cream of mushroom soup made with low-fat milk

10¾ oz

Fat free chicken broth

¼ cup(s)

Reduced fat crescent roll dough

2 piece(s)


  1. Preheat oven to 375°F.
  2. Cut pork roast into1-inch cubes. Place in a large stock pot and stir in frozen vegetables, mushroom soup and broth. Cook over medium heat, stirring frequently, until hot, about 4 minutes. (Note: If using a plain pork roast, add 1/4 teaspoon dried thyme with the vegetables.)
  3. Spoon mixture into a deep 9-inch pie plate. Cut each crescent roll in half to form 2 triangles. Arrange triangles over pork mixture and bake for 5 minutes. Reduce oven temperature to 325°F and bake for 15 minutes more, or until rolls are a deep golden brown. Slice into 4 pieces and serve. Yields about 1 3/4 to 2 cups per serving.