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.
Roasted Vegetable Pot Pie
- Prep Time 10 min
- Total 60 min
- Ingredients 6
- Servings 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
Instructions
-
Step1Heat 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.
-
Step2In ungreased 13x9-inch (3-quart) glass baking dish, stir together roasted vegetables, pasta sauce and beans.
-
Step3Unroll 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
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
© 2025 ®/TM General Mills All Rights Reserved