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Pot Pie

We are bringing back recipes from Frozen Assets all the way from 2015! This is the perfect recipe for a cold winter day that will help you use up A LOT of Frozen Assets vegetables.

Ingredients

  • 3 tablespoons butter

  • 1 pound diced potato

  • 1 large onion, chopped (about 1 cup)

  • 1 teaspoon dried thyme leaves

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • ¼ cup all-purpose flour

  • 14 ounce vegetable broth or chicken

  • 1 pound of vegetables (broccoli, cauliflower and carrots, thawed, well drained)

  • ¼ cup milk 

  • 3 tablespoons grated Parmesan cheese

  • 1 can (8 ounce Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls)

  • Optional (½ pound of chicken)

Directions

  1. Heat oven to 375°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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