Veggie Lovers Pot Pie

Veggie Lovers Pot Pie

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (7)

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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!



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Amount Per Serving (8 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 601 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Tree-Shaped Crescent Veggie Appetizers


next recipe:

Beef and Bean Crescent Burritos