Pork Pot Pie 6pts

By deanarrca

Ingredients

• 12 oz Hormel Always Tender Fresh pork roast, or other brand
• 16 oz frozen mixed vegetables, carrots, green beans and corn
• 10 3/4 oz canned cream of mushroom soup
• 1/4 cups canned chicken broth
• 1/4 tsp dried thyme
• 2 rolls reduced-fat crescent roll dough

Details

Servings 4

Preparation

Step 1

POINTS Value:    6
Servings:  4
Preparation Time:  5 min
Cooking Time:  20 min
Level of Difficulty:  Easy


Preheat oven to 375°F.

Cut pork roast into1-inch cubes. Place in a large stock pot and stir in frozen vegetables, mushroom soup and broth. Cook over medium heat, stirring frequently, until hot, about 4 minutes. (Note: If using a plain pork roast, add 1/4 teaspoon dried thyme with the vegetables.)

Spoon mixture into a deep 9-inch pie plate. Cut each crescent roll in half to form 2 triangles. Arrange triangles over pork mixture and bake for 5 minutes. Reduce oven temperature to 325°F and bake for 15 minutes more, or until rolls are a deep golden brown. Slice into 4 pieces and serve. Yields about 1 3/4 to 2 cups per serving.