Pork Pot Pie
4 - 5
PersonalPoints™ per serving
This new twist on comfort food can be whipped up in 30 minutes or less. Even better, the portions are huge!
Frozen mixed vegetables
16 oz, carrots, green beans and corn
Canned cream of mushroom soup made with low-fat milk
Fat free chicken broth
Reduced fat crescent roll dough
- Preheat oven to 375°F.
- 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.)
- 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.