Roasted Vegetable Pot Pie

Prep 10 min
Total 60 min
Ingredients 6
Servings 8

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. MORE+ LESS-

By Pillsbury Kitchens

Updated June 26, 2014

Ingredients

bags (16 oz each) frozen stew vegetables, thawed

tablespoons fat-free Italian dressing

jar (25 3/4 oz) fat-free chunky tomato pasta sauce with mushrooms and sweet peppers

can (15 oz) Progresso™ red kidney beans, drained, rinsed

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

teaspoon fennel seed

Steps

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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.