Veggie Lovers Pot Pie

Veggie Lovers Pot Pie

Pillsbury(R) Crescents 0

"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."

Ingredients 55 m {{adjustedServings}} servings 263 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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.
Tips & Tricks
How to Make Sweet Potato Pie

Watch how to make classic sweet potato pie—it’s far easier than pumpkin.

Firehouse Shepherd's Pie

Watch the firefighters of New City prepare shepherd’s pie for the crew.


  • 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 7

  1. 9 Ratings


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.


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!


Awesome results!