I broke out the little book of Pot Pies courtesy of Pillsbury and MyBlogSpark. After making the delicious Harvest Turkey Pot Pie the other night I just could not wait to try the Veggie Lovers’ Pot Pie on the following page! Tonight also is Megan’s last night before she leaves for college and she loves veggies (or as her BF says, vegables!).
Ingredients: (I would have taken a picture, but I did not plan to post about this until after I started cooking.)
- 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 cup (8 oz) Pillsbury refrigerated garlic butter crescent rolls (8 rolls)
*I omited the thyme (because I did not have any), carrots (I just forgot), and Parmesan cheese. Also, I used chicken broth as I did not have any vegetable broth.
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1 – Heat oven to 375ºF. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-in 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.
This was just the right size for our family – no leftovers! Next time I will remember the carrots and have some thyme in the house. I also served fresh fruit – watermelon, cantelope, strawberries, blueberries, and pineapple.
Recipe courtesy of Pillsbury.
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