Veggie Lovers' Pot Pie

Veggie Lovers' Pot Pie

Looking for a hearty dinner using Pillsbury® dinner rolls? Then try this flavorful vegetable pot pie that's baked to perfection.

Prep Time

30

Minutes

Total Time

55

Minutes

Makes

8

servings

3
tablespoons butter or margarine
1
large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)
1
large onion, chopped (about 1 cup)
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup all-purpose flour
1
can (14 oz) vegetable broth
1
bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4
cup milk
3
tablespoons grated Parmesan cheese
1
can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)
  1. Heat oven to 375°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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 1 1/2g),
  • Cholesterol 15mg;
  • Sodium 690mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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