Mini Veggie Pot Pies

By

1/6th of recipe (1 pot pie): 244 calories, 7g fat, 907mg sodium, 38.5g carbs, 3.5g fiber, 7.5g sugars, 5.5g protein -- PointsPlus® value 6*

We're more than a little in love with these pot pies. They're as delicious as they are adorable!

View complete recipe

Ingredients

  • 3 cups butternut squash cut into 1/2-inch cubes (see HG Tip!)
  • 3 cups frozen mixed vegetables
  • Two 10.75-ounce cans 98% fat-free cream of mushroom condensed soup
  • 1 tsp. chopped garlic
  • 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)

Preparation

Step 1

Preheat oven to 375 degrees. Spray six 8-oz. ramekins (each about 3 1/2" in diameter) with nonstick spray, and place on a large baking sheet.

Place squash in a large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 4 minutes. Add frozen vegetables and microwave for 3 minutes, until squash is soft and veggies are warm.

Add soup and garlic, and gently mix. Evenly distribute among ramekins. (They will be FULL!)

Roll out dough into a large rectangle of even thickness, about 12" X 8". Evenly cut dough into 6 squares, each about 4" X 4".

Lay a piece of dough over each ramekin, press along the outside edges, and cut a slit to let steam escape.

Bake until dough is firm and lightly browned and filling is hot, 18 - 20 minutes. Dig in!

MAKES 6 SERVINGS

View complete recipe