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Veggie Pot Pie with Crescent Crust
Looking for a delicious dinner that's ready in an hour?
8 Servings
- 55 min -
pillsbury.com
Servings:
8
| Calories:
244
| Total Fat:
8g
| Chol:
15mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
8g
12 %
Sat Fat
4g
20 %
Total Carb
38g
13 %
Fiber
4g
16 %
Sugars
5g
---
Cholesterol
15mg
5 %
Sodium
777mg
32 %
Protein
8g
16 %
Calories:
36% Others combined
29% Pillsbury crescent dinner rolls
18% Russet potato
15% Butter or margarine
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
3 tablespoons butter or margarine
1 large russet potato (1 lb), peeled, cut into 1/2 inch pieces (about 2 1/2 cups)
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 can (14 oz) vegetable broth
1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 can (8 oz) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls)
Directions :
View recipe
directions
on pillsbury.com
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Veggie Pot Pie with Crescent Crust
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