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Roasted Vegetable Pot Pie

Name: Roasted Vegetable Pot Pie
Prep time: 10 min
Total time: 1 h
Yield: 8
Ingredients: 2 bags (16 oz each) frozen stew vegetables, thawed; 2 tablespoons fat-free Italian dressing; 1 jar (25 3/4 oz) fat-free chunky tomato pasta sauce with mushrooms and sweet peppers; 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed; 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 1 teaspoon fennel seed

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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.

By Pillsbury Kitchens

Updated Jun 26, 2014

Ingredients

2 bags (16 oz each) frozen stew vegetables, thawed
2 tablespoons fat-free Italian dressing
1 jar (25 3/4 oz) fat-free chunky tomato pasta sauce with mushrooms and sweet peppers
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 teaspoon fennel seed

Make With

Pillsbury Pizza Crust

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.