Veggie Lovers' Pot Pie

Looking for a delicious dinner made using Pillsbury® refrigerated garlic butter crescent dinner rolls? Then check out this pot pie made with veggies that’s ready in an hour.

  • prep time 30 min
  • total time 55 min
  • ingredients 12
  • servings 8

Ingredients

3
tablespoons butter or margarine
1
large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1
large onion, chopped (about 1 cup)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup all-purpose flour
1
can (14 oz) vegetable broth
1
bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4
cup milk
3
tablespoons grated Parmesan cheese
1
can (8 oz) Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls)
  • 1 Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
  • 2 Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
  • 3 Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.
  • 4 Bake 20 to 25 minutes or until crust is golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    230
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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