1/6th of recipe (1 pot pie): 244 calories, 7g fat, 907mg sodium, 38.5g carbs, 3.5g fiber, 7.5g sugars, 5.5g protein -- PointsPlus® value 6*

We're more than a little in love with these pot pies. They're as delicious as they are adorable!

Prep: 25 minutes
Cook: 30 minutes

Ingredients:
3 cups butternut squash cut into 1/2-inch cubes (see HG Tip!)
3 cups frozen mixed vegetables
Two 10.75-ounce cans 98% fat-free cream of mushroom condensed soup
1 tsp. chopped garlic
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)

Directions:

Preheat oven to 375 degrees. Spray six 8-oz. ramekins (each about 3 1/2" in diameter) with nonstick spray, and place on a large baking sheet.

Place squash in a large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 4 minutes. Add frozen vegetables and microwave for 3 minutes, until squash is soft and veggies are warm.

Add soup and garlic, and gently mix. Evenly distribute among ramekins. (They will be FULL!)

Roll out dough into a large rectangle of even thickness, about 12" X 8". Evenly cut dough into 6 squares, each about 4" X 4".

Lay a piece of dough over each ramekin, press along the outside edges, and cut a slit to let steam escape.

Bake until dough is firm and lightly browned and filling is hot, 18 - 20 minutes. Dig in!

MAKES 6 SERVINGS

HG Tip! Look for pre-cubed squash in the produce section. And click here to read up on how to cube it yourself!

HG Alternative: If you can't find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.  

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.