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Roasted Vegetable Pot Pie

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Roasted Vegetable Pot Pie
  • Prep 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 8
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Turn dinner tonight into a vegetable treat night with this easy and hearty pot pie – baked using stew vegetables, Progresso™ red kidney beans and Pillsbury™ pizza crust.
Updated Jun 26, 2014

Ingredients

Steps

  • 1
    Heat oven to 450° F. In large bowl, toss stew vegetables and Italian dressing. Spread vegetables in single layer in ungreased 15x10x1-inch pan. Roast 20 minutes, stirring once, until vegetables are lightly browned. Reduce oven temperature to 375° F.
  • 2
    In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans.
  • 3
    Unroll dough on work surface; sprinkle dough with fennel seed. Roll dough into 14x10-inch rectangle; place over vegetable mixture. Press outside edges of dough to edges of baking dish. Bake 30 minutes or until crust is lightly browned.

Nutrition Information

270 Calories, 2 1/2g Total Fat, 10g Protein, 52g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Total Fat
2 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
760mg
0%
Total Carbohydrate
52g
0%
Dietary Fiber
6g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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