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photo Veggie Pot Pie with Crescent Crust Recipe | Say Mmm

Veggie Pot Pie with Crescent Crust

Looking for a delicious dinner that's ready in an hour?
8 Servings - 55 min - pillsbury.com
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Servings:8  | Calories:244 | Total Fat:8g  | Chol:15mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 4g
20 %
Total Carb 38g
13 %
Fiber 4g
16 %
Sugars 5g
---
Cholesterol 15mg
5 %
Sodium 777mg
32 %
Protein 8g
16 %
Calories:
36% Others combined
29% Pillsbury crescent dinner rolls
18% Russet potato
15% Butter or margarine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 tablespoons butter or margarine
1 large russet potato (1 lb), peeled, cut into 1/2 inch pieces (about 2 1/2 cups)
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 can (14 oz) vegetable broth
1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 can (8 oz) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls)

 Directions : View recipe directions on pillsbury.com
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