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.

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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Quickly and easily thaw the frozen vegetables by placing in a colander and running under warm water.

This pot pie is very versatile. Serve it as a meatless main dish or side dish!

Nutritional information

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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.