2 T. butter
1 large potato, peeled and cut into 1/2-inch cubes
1/2 c. onion, chopped
1 t. thyme
1/2 t. salt
1/4 t. pepper
1/4 c. flour
1 can (14 oz.) vegetable broth
1 bag (16 oz.) frozen carrots, broccoli & cauliflower, thawed
1/4 c. milk
3 T. grated Parmesan cheese
1 can (8 rolls) garlic butter crescent rolls
In a large skillet, melt butter. Add potatoes, onion, thyme, salt and pepper; cook 10-12 minutes until potatoes are lightly brown. Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Stir in thawed vegetables, milk and cheese; mix well. Pour mixture into a greased deep-dish pie plate. Separate crescent rolls into 8 triangles. Roll each short side over twice and arrange over vegetables with tips towards center (will look like a pinwheel). Bake at 375 degrees for 20-25 minutes or until crust is brown.
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Tips: This was a delicious meatless pot pie and not too much work to put together. I thought it had a lot of flavor. Its always nice to do some work for dinner on the stove then be able to put it in the oven for awhile to get a salad or other side dish ready. I actually used the original crescent rolls because I accidentally grabbed the wrong one at the store. They still tasted great on top but I would think that the garlic butter rolls would have been awesome.
Recipe from Pillsbury Pot Pies & Casseroles Magazine