Vegetable & Cheese Pot Pie Recipe


Main Ingredient


 Butter/Margarine2 Tablespoon
 Sliced green onions1⁄2 Cup (8 tbs)
 Noodle and chicken flavor sauce4 1⁄4 Ounce (1 Package)
 Frozen mixed vegetables16 Ounce, thawed (1 Package)
 Shredded mozzarella cheese4 Ounce (1 Cup)
 Prepared mustard1 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 All purpose flour1 Tablespoon
 9 inch pastry crust1
 Egg yolk1
 Water1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 954

% Daily Value*

Total Fat 110 g168.5%

Saturated Fat 41.4 g207.1%

Trans Fat 0 g

Cholesterol 350.5 mg

Sodium 3527 mg147%

Total Carbohydrates 240 g79.9%

Dietary Fiber 22.1 g88.4%

Sugars 77.1 g

Protein 64 g128.3%

Vitamin A 574.1% Vitamin C 151.3%

Calcium 90.4% Iron 43.7%

*Based on a 2000 Calorie diet


Preheat oven to 425°F.
In large saucepan, melt butter and cook green onions over medium heat 3 minutes or until tender.
Add water and bring to a boil.
Stir in noodles & chicken flavor sauce and vegetables, then continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are almost tender.
Stir in cheese, mustard and milk blended with flour.
Cook over medium heat, stirring frequently, 2 minutes or until thickened.
Add salt and pepper.
Turn into greased 1-quart round casserole or soufflé dish, then top with pastry.
Press pastry around edge of casserole to seal; trim excess pastry, then flute edges.
Brush pastry with egg yolk beaten with water.
With tip of knife, make small slits in pastry.
Bake 12 minutes or until crust is golden brown.