Veggie Lovers Pot Pie

Veggie Lovers Pot Pie

"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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Ingredients

55 m servings 263 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Heat oven to 375 degrees F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
  2. Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
  3. Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.
  4. Bake 20 to 25 minutes or until crust is golden brown.

Footnotes

  • Quickly and easily thaw the frozen vegetables by placing in a colander and running under warm water.
  • This pot pie is very versatile. Serve it as a meatless main dish or side dish!

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Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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 add...

Most helpful critical review

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+ minu...

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Least positive
Newest

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+ minu...

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 add...

Awesome results!

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 fri...

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...

Excellent! But I thought that 3 tablespoons of parmesan cheese was not enough. I added a little bit more.