Amazing Lower-Fat Vegetable Pot Pie
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
12 (side dish sized) slices
- Serves:
- 12
ingredients
- 6 phyllo pastry sheets
- 3 cups mixed vegetables (steamed)
- 1 (8 ounce) can low-fat cream of mushroom soup
- 1⁄4 cup milk
- cooking spray
- 1 teaspoon margarine (non-hydrogenated)
directions
- Preheat the oven to 350-375 (sepending on the oven) degrees Fahrenheit.
- Spray a 9x13'' baking pan with non-stick cooking spray.
- Fold one sheet of phyllo in half and place in the bottom of the baking pan.
- Spray with cooking spray.
- Add another two sheets of phyllo in the same manner.
- Spread the steamed veggies evenly on top of the 3 sheets of phyllo.
- In a medium-sized bowl, combine the cream soup with the milk (add more or less until you get the desired consistency).
- Pour the cream mixture on top of the veggies.
- Top with the remaining sheets oh phyllo (folded in half) in the same manner as above (cooking spray between each layer).
- Melt the margarine in the microwave and spread with a brush on top of the pie (this will make the top nice and brown & crispy).
- Using a knife, cut a few slits in the top of the pie to allow a bit of the steam to escape.
- Bake in the oven for about 20-25 minutes or until the top is browned and the filling is bubbly.
- Serve warm.
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