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Vegetarian Comfort Pot Pie

Yield 4 servings (serving size: 1/4 of pie)

Ingredients

  • Cooking spray
  • 1 (8-ounce) package pre-sliced mushrooms
  • 1 cup chopped red bell pepper
  • 1 1/4 cups cubed peeled baking potato
  • 1 cup frozen green peas, thawed
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 (10.5-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
  • 1 cup low-fat baking mix (such as reduced-fat Bisquick)
  • 3/4 cup low-fat buttermilk
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 302
  • fat 5.8 g
  • satfat 1.9 g
  • protein 11.8 g
  • carbohydrate 51 g
  • cholesterol 62 mg
  • iron 3 mg
  • sodium 925 mg
  • caloriesfromfat 17 %
  • fiber 4.6 g
  • calcium 208 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add mushrooms and red bell pepper; sauté 8 minutes. Add potato and next 7 ingredients, stirring well. Spoon into an 11 x 7-inch baking dish.

  3. Combine baking mix, buttermilk, and egg, stirring until moist. Spoon over vegetable mixture. Bake at 400° for 30 minutes or until golden.

Oxmoor House Healthy Eating Collection