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Nutrition Facts
Serving Size 204 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 340 mg 14%
Total Carbohydrate 37 g 12%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 8 g
Vitamin A 100% Iron 4%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mushroom and Veggie Pot Pie
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 sweet potato, peeled and diced
1 baking potato, diced
2 carrots, peeled and chopped into 2 inch pieces
2 Tsp butter
2 garlic, minced
1 Tsp dried thyme
1 yellow onion, chopped
4 Oz mushrooms, sliced
2 Tbsp flour
2 cup(s) milk
1/8 cup(s) parmesan cheese, grated
1 pb pie crust
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Instructions

1
Place a large pot of water on the stove and bring to a boil.
2
Add in potatoes and carrots and boil for 4-5 minutes. Strain and set aside in a large bowl.
3
Place a large sauté pan over medium-high heat and then add 1 teaspoon of butter. Allow butter to melt and then add in garlic thyme, onion, and mushrooms.
4
Cook until mushrooms brown and onions become tender. Remove from heat and add to boiled veggies.
5
In the same pan that you cooked mushrooms in, melt the remaining butter and add flour.
6
Cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk. Allow the sauce to thicken then add in the Parmesan cheese.
7
Remove from the heat.
8
Combine all ingredients into a large baking dish.
9
Place the pie dough on top of baking dish.
10
Bake in a 400°F oven for 45 minutes.
11
Let stand for 10 minutes then serve.

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