Comfort Vegetable Pot Pie (September 14, 2008)

Cooking Spray
1 – 8oz package presliced mushrooms
1 cup chopped red bell pepper
1 1/4 cup frozen green peas, thawed
1/2 cup low fat buttermilk
2 T chopped fresh parsley
1/4 t salt
1/4 t dried thyme
1/4 t black pepper
1 (10.5 oz) can reduced-fat cream of mushroom soup
1 cup low-fat baking mix (such as Bisquick)
3/4 c low-fat Buttermilk
1 large egg, beaten

1. Preheat oven to 400 degrees.
2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add mushrooms and red bell pepper; saute 8 minutes. Add potatoes and next seven ingredients, stirring well. Spoon into an 11×7 inch baking dish.
3. Combine baking mix, butter milk, and egg, stirring until moist. Spoon over vegetable mixture. Bake at 400 degrees for 30 minutes or until golden. 4 servings (1/4 of the pie) (6 WW points)

Carla: This was really easy to put together and tasty. I liked it and I would definetly make it again. B+
David: I thought it was good overall. I liked it and think we could even add more vegetables. B+


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