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Vegetarian Pot Pie
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| Portions: 64 Serving Size: 2.5 oz |
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| Ingredient |
Amount |
| Northern Star or Farm Fresh Red Skin Diced Potatoes |
10 lbs |
| Frozen Pie Crust |
32-9 inch |
| Cream of Celery Soup |
100 oz |
| Frozen Mixed Vegetables |
6 lbs |
| Milk |
3 1/2 cups |
| Salt |
2 T |
| Black Pepper |
1 T |
| Grated Parmesan Cheese |
3 cups |
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| Directions |
- Preheat oven to 350ºF.
- In large bowl, mix soup, frozen vegetables and potatoes.
- Add milk to moisten mixture without becoming runny. Stir in salt and pepper, to taste.
- Pour 3 cups of vegetable soup mixture into each pie crust.
- Sprinkle parmesan cheese evenly over the top to cover contents.
- Bake for 30-40 minutes or until crust looks golden brown. Makes 16 Pies.
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Applicable Segments:
Family/Casual, Hotel/Fine Dining
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