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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Servings 8

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( 30 ) Ratings

30 Ratings

5 Stars 27%

4 Stars

3 Stars 11%

2 Stars 16%

1 Stars 11%

Member Reviews ( 11 )

77a6b30c-f446-43b7-8a76-cb8e3cd4ca51

ingredients 12
Prep Time 30 min
Total Time 55 min

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)

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Directions

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!

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.

Review & Comments

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avaandemmysmom

report Posted Apr. 24, 2012 7:46 AM

GREAT recipe - I used fresh veggies instead of frozen and just added the veggies to the "sauce" (the flour and veggie broth) and let them cook up for about 8 minutes in the skillet, then added the cheese and milk.(you could also pre-steam the veggies and add them right before you put it all in the oven, also added a bit more garlic. Everyone wanted seconds - there were no leftovers !

Robinlee5

report Posted Jan. 30, 2012 9:45 AM

I followed this recipe exactly, the only change I made was using fresh instead of frozen vegetables. The flavor was good but the sauce never thickened up and was very runny.

JWeiss79

report Posted Jan. 18, 2012 8:11 PM

I made this when part of my family was eating vegetarian and it was great. The flavor was just right and very filling - a healthy meal with all the veggies and you really don't miss the meat!

kkhirsch

report Posted Aug. 15, 2011 9:00 PM

So good! I've been looking for a simple vegetarian pot pie recipe. This is delicious and easy to put together. Both my husband and I went back for seconds. I followed the tip of adding more flour, about 2 more tbsp, and the gravy turned out perfect and thick. I loved how the potatoes were really a main part of the meal - it made it really hearty. I would make sure to dice the potatoes the correct size it says in the recipe because a few of my pieces were slightly larger and not quite cooked. Watch your crust as it's baking because after 22 minutes the edges were starting to burn.

pinklady89

report Posted Mar. 3, 2011 12:31 AM

This was great. I added lots of garlic and a little bit of leftover chicken. I will make this over and over again.