Make your own dough if you want, or save time and use everyone's favorite Pillsbury Crescent Rolls for a perfect guilt-free comfort food. Make it your own by adding any vegetables you like.
Crescent Rolls- 2 cans
Vegetable Ideas: Green Beans, Corn, Peas, Carrots, Broccoli, Cauliflower, Red Skin Potatoes (cubed), Onion -- Use raw or get a frozen variety bag
Vegetable Broth- 2-3 cups (as needed)
Cornstarch- 3 to 4 tbsp.
Soy Sauce- 2 tbsp.
Garlic- 2 cloves, minced
Roll out 1 can of crescent rolls in casserole dish or pie plate for crust and bake for 10-15 minutes at 425 (or as package dictates). This is important! If you don't pre-cook bottom crust, it won't cook through once veggies are on it!
Saute onions, mushrooms and garlic in olive oil 3-5 minutes. Add broth and vegetables (add veggies that take longer first, like potatoes, then slowly add rest in) and bring to boil. Turn down to simmer, cook until veggies are tender. Season with salt, pepper, onion salt, garlic powder etc.
In small bowl- mix cornstarch and soy sauce and 1/4 cup of water until cornstarch is completely dissolved. Cook about 3 minutes- sauce will magically become thick and gravy-like.
Place cooked veggies in (pre-cooked) crust. Can sprinkle cheddar cheese if you like. Roll remaining dough over top and bake 15-20 minutes or until top is golden and cooked through.
[vegetarian pot pie, pot pie with crescent rolls, veggie pot pie, healthy pot pie]
Crescent Rolls- 2 cans
Vegetable Ideas: Green Beans, Corn, Peas, Carrots, Broccoli, Cauliflower, Red Skin Potatoes (cubed), Onion -- Use raw or get a frozen variety bag
Vegetable Broth- 2-3 cups (as needed)
Cornstarch- 3 to 4 tbsp.
Soy Sauce- 2 tbsp.
Garlic- 2 cloves, minced
Roll out 1 can of crescent rolls in casserole dish or pie plate for crust and bake for 10-15 minutes at 425 (or as package dictates). This is important! If you don't pre-cook bottom crust, it won't cook through once veggies are on it!
Saute onions, mushrooms and garlic in olive oil 3-5 minutes. Add broth and vegetables (add veggies that take longer first, like potatoes, then slowly add rest in) and bring to boil. Turn down to simmer, cook until veggies are tender. Season with salt, pepper, onion salt, garlic powder etc.
In small bowl- mix cornstarch and soy sauce and 1/4 cup of water until cornstarch is completely dissolved. Cook about 3 minutes- sauce will magically become thick and gravy-like.
Place cooked veggies in (pre-cooked) crust. Can sprinkle cheddar cheese if you like. Roll remaining dough over top and bake 15-20 minutes or until top is golden and cooked through.
[vegetarian pot pie, pot pie with crescent rolls, veggie pot pie, healthy pot pie]
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