Veggie Lovers Pot Pie Recipe -
Veggie Lovers Pot Pie Recipe
  • READY IN 55 mins

Veggie Lovers Pot Pie

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  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.
Kitchen-Friendly View


  • 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!

Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2011

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!

Most Helpful Critical Review
Dec 10, 2011

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.


9 Ratings

Nov 11, 2011

Awesome results!

Oct 09, 2012

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!

May 15, 2012

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

Apr 02, 2012


Feb 20, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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