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Mini Veggie Pot Pies

Featured in the Honolulu Star-Advertiser on May 28, 2014.

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Ingredients:

Mini Veggie Pot Pies

  • 3 cups frozen mixed vegetables
  • 3 cups kabocha, cooked and cut into 1/2-inch cubes
  • 2 10.75-oounce cans 98% fat-free cream of mushroom condensed soup
  • 1 teaspoon chopped garlic
  • 1 8-ounce can reduced fat refrigerated crescent roll dough

Directions:

  1. Preheat oven to 375°F.
  2. Lightly grease 6 8-ounce ramekins with nonstick spray, and place on a baking sheet.
  3. In a large microwave-safe bowl, place frozen vegetables and kabocha; microwave for 2 minutes until warm.
  4. Add soup and garlic, and gently mix.
  5. Evenly distribute among ramekins, fill to the top.
  6. Roll out dough into a 12" x 8" rectangle and cut into 6 squares.
  7. Cover each ramekin with a piece of dough, pressing along the outside edges to seal, and cut a slit to vent steam.
  8. Bake until dough is firm and lightly browned and filling is hot about 18 minutes.

Makes 6 pot pies.

Approximate Nutrient Analysis per serving:
240 calories, 8 g fat, 3 g saturated fat, 5 mg cholesterol, 700 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g sugar, 6 g protein

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