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Nutrition Facts
Serving Size 316 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 670 mg 28%
Total Carbohydrate 33 g 11%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 20 g
Vitamin A 50% Iron 15%
Vitamin C 40% Calcium 6%
*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.
Weeknight Pot Roast Pot Pie
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp olive oil
8 Oz sliced mushrooms
1 cup(s) sweet onion, diced
1 cup(s) baby carrots
8 Oz H-E-B Bite-Sized Gold Potatoes
1 Lb H-E-B Fully Cooked Pot Roast
10 1/2 Oz H-E-B Cream of Jalapeño Condensed Soup
3/4 cup(s) half & half
1 ready to bake pie crust
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Instructions

1
Preheat oven to 375°F.
2
On stove top heat an empty, heavy, oven-proof skillet over medium (cast iron works great for this). When pan is hot add half of oil and all of mushrooms and onions to pan. Cook for 2 to 3 minutes.
3
While mushrooms are cooking place carrots and potatoes in a bowl and microwave on high for 3 minutes, just to partially cook.
4
Add a little more oil and pot roast to pan with mushrooms. Break pot roast apart with a spoon and heat through.
5
Turn off heat and add condensed soup, half & half, carrots and potatoes. Stir well to combine all ingredients.
6
Top with a pie crust, pushing dough to edges. It's not important to make a tight seal.
7
Bake for 15 to 20 minutes, or just until pie crust is golden brown.
8
Chef's note: Brushing the crust with a beaten egg is an optional step that will make the crust look shiny and pretty.

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