Directions:
- In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary.
- Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk.
- Bake at 425° for 30-35 minutes or until golden brown. Serve warm. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.04 Kcal (431 kJ) | ||
| Calories from fat | 17.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 5.11mg | 2% | |
| Sodium | 484.17mg | 20% | |
| Potassium | 360.14mg | 8% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.59 Kcal (287 kJ) | ||
| Calories from fat | 11.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 3% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 2% | |
| Sodium | 322.29mg | 20% | |
| Potassium | 239.72mg | 8% | |
| Total Carbs | 12.97g | 6% | |
| Sugars | 2.88g | 17% | |
| Dietary Fiber | 2.03g | 12% | |
| Protein | 1.34g | 4% | |
| Vitamin C | 3.9mg | 10% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 0.6mg | 5% | |
| Calcium | 23.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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