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Autumn Pot Pie Recipe

Autumn Pot Pie Recipe

6 servings

Choose ingredients from your garden or produce market for this savory pie.



16 ounces pork tenderloin, cubed

1/2 cup each: chopped onion, sliced celery, red bell pepper

2 cloves garlic, minced

1/2 teaspoon each: dried sage and thyme leaves

3 tablespoons flour

2 cups reduced-sodium vegetable broth

1 cup each: cubed peeled sweet potato and turnip, unpeeled russet potato,

halved Brussels sprouts

1/2 cup each: lima beans, halved small mushrooms

Salt and pepper, to taste

9-inch purchased pie pastry


Saute pork in lightly greased large saucepan until browned, about 5 minutes, add onion, celery, bell pepper, garlic, and herbs to saucepan and saute until vegetables are tender, about 4 minutes. Stir in flour, cook 1 minute. Add broth and remaining vegetables, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes, season to taste with salt and pepper. Spoon into 1 1/2-quart casserole.

Roll pastry on floured surface into circle 1 inch larger than top of casserole, place on top of casserole and flute edge. Bake at 425 degrees until pastry is browned, about 20 minutes.


Per Serving:

Calories: 362

% of calories from fat: 30

Fat (gm): 11.7

Saturated fat (gm): 4.8

Cholesterol (gm): 55.4

Sodium (mg): 265

Protein (gm): 20

Carbohydrate (gm): 42.5

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