Recipe by Pillsbury® Crescents
"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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butter or margarine
russet potato, peeled, cut into 1/2-inch pieces
dried thyme leaves
1 (14 ounce) can
1 (16 ounce) bag
frozen broccoli, cauliflower and carrots, thawed, well drained
grated Parmesan cheese
1 (8 ounce) can
Pillsbury® refrigerated garlic butter crescent dinner rolls
I'm new to "cooking" and found this recipe really easy to use. Made a few adjustments as I didn't have everything exactly:
--Didn't have potatoes ready at home, so skipped the spud and just added frozen vegetables with lots of corn.
--Surprise, surprise, also didn't have veggie broth so used beef broth instead. Added a nice flavor.
--Added Trader Joe's frozen chicken. No longer vegetarian but that's OK too.
--Skipped the crescent roll tin and opted for the puff pastry sheet, lined a casserole dish (after spraying with olive oil spray) and popped it in for about 30-35 minutes until the top was crispy.
Great recipe, obviously made a lot of adjustments but was fun to experiment. Highly recommend!
I didn't like this combination. I cooked it for the allotted cook time, and it was still doughy when we were getting ready to eat. I put everything back in the oven, cooked for another 18+ minutes - and it still wasn't crispy. The dough gave the pot pie a flavor that was a little too sweet for my taste. My husband didn't think it was too bad - I picked the veggies out and ate those. I think I will probably try a pie crust the next time we attempt to make a pot pie.
The only thing I wasn't really a fan of in this recipe is the thyme - next batch I'll skip it and add something else. Otherwise, this is a good recipe to use up those random veggies in your fridge. I used fresh broccoli and carrots, along with some canned corn I had leftover and frozen cauliflower. (I sauteed the broccoli and carrots along with the onion and potato mixture to let them cook a bit.) I also used plain soy milk instead of regular, in an attempt to healthy it up a little. I will say that I screwed up and added the broth before the flour, but I dumped it all in and it came out just fine! I also just noticed that I never even saw that I was supposed to add parmesan - I skipped that accidentally and it was still tasty! Overall a good recipe - I especially like that I can add leftovers and make 'em a quick meal. Also, as lunch proved today, the leftover pot pie is quite a tasty lunch on a cool autumn day!
We loved it! i only put half of the thyme leaves salt
and pepper to tast More then recommended
I used 'no chicken chicken' rather then vegetable broth, cut veggies into smaller pisces, used 6ish tablespoons grated Parmesan cheese and
1 (8 ounce) can Pillsbury® refrigerated butter crescent dinner rolls
Excellent! But I thought that 3 tablespoons of parmesan cheese was not enough. I added a little bit more.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Lovers Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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