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."
Watch video tips and tricks
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make a meat-free shepherd's pie.
This chicken pot pie tastes like you did a ton of work--but it's easy as pie.
See how to make homemade pot pie with veggies and savory spices.