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
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3 tablespoons butter
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1 pound diced potato
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1 large onion, chopped (about 1 cup)
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1 teaspoon dried thyme leaves
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½ teaspoon salt
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¼ teaspoon pepper
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¼ cup all-purpose flour
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14 ounce vegetable broth or chicken
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1 pound of vegetables (broccoli, cauliflower and carrots, thawed, well drained)
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¼ cup milk
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3 tablespoons grated Parmesan cheese
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1 can (8 ounce Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls)
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Optional (½ pound of chicken)
Directions
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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.
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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.
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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.
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Bake 20 to 25 minutes or until crust is golden brown.