Pork Pot Pie
Points: 5
Servings: 4
Preparation Time:5 Minutes
Cooking Time: 20 Minutes
Level of Difficulty: Easy
Ingredients:
12 oz Schwan's Herb Garlic Boneless Pork Roast, or other brand, cooked
16 oz frozen mixed vegetables, carrots, green beans and corn
10 3/4 oz canned cream of mushroom soup
1/4 cup canned chicken broth
2 roll reduced-fat crescent roll dough
Instructions:
1. Preheat oven to 375°F.
2. 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.)
3. 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.
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