BREAKFAST POT PIE

BREAKFAST POT PIE

Nutrition Facts

Serving Size
1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 475
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 6.7g
34%
Cholesterol 36mg
12%
Sodium 1980mg
83%
Total Carbohydrate 48.8g
16%
Dietary Fiber 2.2g
9%
Protein 23.8g
48%
Vitamin A 27%
Vitamin C 54%
Calcium 19%
Iron 12%
Total Time

55 min.

Serving & Size

1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)

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Recipe Yields:

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Ingredients Weight Measure
Instructions
1. In large sauté pan heat oil over medium-high heat; add peppers and onions and sauté 4-5 minutes or until tender/crisp.

2. Stir in ham and potatoes and continue to sauté 1 minute.
3. Whisk in Mushroom Soup and milk and bring to a boil.

4. Stir in cheese and heat through.

5. Add parsley and pepper. CCP: Hold at 140° F. or higher for service.
6. For each individual pot pie casserole:
Ladle 1 ½ cups pot pie mixture into individual 12-oz. oven-to-table dishes. Top each individual-serving dish with 1 uncooked biscuit.

For each half steam table pan: Portion 1 gallon, 2 cups of pot pie mixture. Spread evenly in pan. Top with 12 uncooked biscuits.

7. In a pre-heated 350º F. convection oven bake pot pie(s) 22-25 minutes or until bubbly and biscuit is golden brown.

8. To Serve: Serve pot pie immediately with fresh cut fruit.
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