Skillet Vegetable Pot Pie
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories444.8 kcal (22%)
Total Fat30.1 g (43%)
Carbs32.6 g (13%)
Sugars5.6 g (6%)
Protein12.9 g (26%)
Sodium416.5 mg (21%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 400 degrees.
OvenPreheatStep 2
Heat a 10 inch ovenproof skillet over medium high heat.
Step 3
Saute garlic, shallots, and carrots for 3 minutes, stirring.
Step 4
Add potatoes, asparagus, and mushrooms and stir in.
Step 5
Add black pepper and stir.
Step 6
Scatter flour over and stir to coat.
Step 7
Add stock, sour cream, Dijon mustard, and grated cheese. Stir in and remove from heat.
Step 8
Defrost puff pastry and lay over skillet. Score top.
Step 9
Place skillet on a baking sheet lined with foil and transfer to oven.
Step 10
Bake for 25 minutes until pastry is golden and filling is bubbling.
Step 11
Let sit for 10 minutes before serving.
Notes
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