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Ingredients
-
3
cups Progresso™ reduced-sodium chicken broth
-
2
medium sweet potatoes (about 3/4 lb), peeled, cubed (about 2 1/2 cups)
-
1
medium baking potato (about 1/2 lb), peeled, cubed (about 2 cups)
-
3
medium stalks celery with leaves, chopped (1 1/4 cups)
-
1
medium onion, chopped (1/2 cup)
-
2
teaspoons finely chopped garlic
-
1
teaspoon dried thyme leaves
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
2
tablespoons cornstarch
-
1/2
cup half-and-half
-
1
cup frozen peas and carrots, thawed
-
4
dinner roll tops
-
1
tablespoon butter, melted
-
1
tablespoon finely chopped celery leaves
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Make With
Progresso Broth
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-
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, sweet potatoes, potato, celery, onion, thyme, 1 teaspoon of the garlic, the salt and pepper.
-
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours) or until potatoes are tender.
-
In small bowl, mix cornstarch and half-and-half with whisk until smooth. Add cornstarch mixture and peas and carrots to slow cooker; stir to combine. Increase heat setting to High. Cover; cook about 20 minutes or until slightly thickened.
-
Meanwhile, heat oven to 350°F. Place dinner roll tops, cut sides down, on ungreased cookie sheet. In small bowl, mix melted butter, celery leaves and remaining 1 teaspoon garlic. Brush over roll tops; bake 5 minutes. Brush with any remaining butter mixture. Serve rolls on top of stew.
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290
Calories
8g
Total Fat
9g
Protein
45g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 1/2g
- Cholesterol
- 20mg
- 7%
- Sodium
- 930mg
- 39%
- Potassium
- 760mg
- 22%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 9g
- Protein
- 9g
- Vitamin A
- 260%
- 260%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Slow-Cooker Veggie Pot Pie Stew","introduction":"From our cookbook, \u003ca href=\u0022https://www.harpercollins.com/products/betty-crocker-the-smart-dinner-betty-crocker?variant=39935638405154\u0022\u003ethe Smart Dinner,\u003c/a\u003e this veggie stew is a great way to use up veggies in your fridge that aren\u0027t getting any love or those buns in the freezer that are looking for their purpose.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/861MdqBTBkqMS_OISzn53g_webp_base.webp?v=15df758d\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/861MdqBTBkqMS_OISzn53g_webp_base.webp?v=15df758d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/861MdqBTBkqMS_OISzn53g_webp_base.webp?v=15df758d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Slow-Cooker Veggie Pot Pie Stew"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Oct 16, 2023"}},"ingredientGroups":[{"ingredients":[{"quantity":"3","description":"cups Progresso™ reduced-sodium chicken broth"},{"quantity":"2","description":"medium sweet potatoes (about 3/4 lb), peeled, cubed (about 2 1/2 cups)"},{"quantity":"1","description":"medium baking potato (about 1/2 lb), peeled, cubed (about 2 cups)"},{"quantity":"3","description":"medium stalks celery with leaves, chopped (1 1/4 cups)"},{"quantity":"1","description":"medium onion, chopped (1/2 cup)"},{"quantity":"2","description":"teaspoons finely chopped garlic"},{"quantity":"1","description":"teaspoon dried thyme leaves"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon pepper"},{"quantity":"2","description":"tablespoons cornstarch"},{"quantity":"1/2","description":"cup half-and-half"},{"quantity":"1","description":"cup frozen peas and carrots, thawed"},{"quantity":"4","description":"dinner roll tops"},{"quantity":"1","description":"tablespoon butter, melted"},{"quantity":"1","description":"tablespoon finely chopped celery leaves"}]}],"steps":[{"description":"Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, sweet potatoes, potato, celery, onion, thyme, 1 teaspoon of the garlic, the salt and pepper. "},{"description":"Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours) or until potatoes are tender."},{"description":"In small bowl, mix cornstarch and half-and-half with whisk until smooth. Add cornstarch mixture and peas and carrots to slow cooker; stir to combine. Increase heat setting to High. Cover; cook about 20 minutes or until slightly thickened."},{"description":"Meanwhile, heat oven to 350°F. Place dinner roll tops, cut sides down, on ungreased cookie sheet. In small bowl, mix melted butter, celery leaves and remaining 1 teaspoon garlic. Brush over roll tops; bake 5 minutes. Brush with any remaining butter mixture. Serve rolls on top of stew."}],"tips":[{"title":"","description":"Use red garnet or dark-orange sweet potatoes for the prettiest color. They may be labeled as yams at your store. 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