Oh My, Pot Pie!
Serving Size: 1/8th of recipe
Calories: 259
Fat: 8g
Sodium: 772mg
Carbs: 27.5g
Fiber: 3g
Sugars: 6g
Protein: 17g
PointsPlus® value 6*
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 firmly pinch/seal up the perforations for a seamless sheet.
Hearty, home-style pot pies rock, but they generally come with a ludicrous number of calories, not to mention oodles of fat. But our swap is a total calorie bargain, and it's mind-blowingly delicious...
Prep: 10 minutes
Cook: 40 minutes
Ingredients:
1 lb. raw lean beefsteak, cut into bite-sized pieces
1/8 tsp. each salt and black pepper
6 cups frozen petite mixed vegetables, thawed
Two 10.75-oz. cans 98% fat-free cream of mushroom condensed soup
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)
Directions:
Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with salt and pepper. Cook and stir for about 5 minutes, until cooked through.
Transfer beef to a large bowl. Add thawed veggies and soup, and mix well. Evenly transfer to the baking pan.
Bake until hot and bubbly, about 15 minutes.
Place dough over the contents of the baking pan, and carefully stretch to cover.
Bake until dough is fully cooked and golden brown, about 18 minutes.
MAKES 8 SERVINGS