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    You are in: Home / Recipes / Beef and Vegetable Pot Pie/Light Recipe
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    Beef and Vegetable Pot Pie/Light

    Average Rating:

    1 Total Reviews

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    • on December 15, 2006

      I made too many subs to really rate this on its own merits, but it was a success. One of the subs was using the refrigerated tube of french bread dough rather than the breadstick dough (none at the store). I just unrolled the "loaf" and draped it over my filling and made some steam holes in it. It was easy and quick, looks impressive, and gives you essentially stew + dipping bread all in one.

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    Nutritional Facts for Beef and Vegetable Pot Pie/Light

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.6
     
    Calories from Fat 125
    48%
    Total Fat 13.9 g
    21%
    Saturated Fat 4.9 g
    24%
    Cholesterol 50.6 mg
    16%
    Sodium 161.3 mg
    6%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.9 g
    19%
    Protein 17.2 g
    34%

    The following items or measurements are not included:

    reduced-sodium fat-free beef broth

    refrigerated breadstick dough

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