Thursday, January 1, 2015

Veggie Pot Pie

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Lately at our house the dinners have been meatless. With the holidays and social obligations requiring so much of our time the occasional quick trip to the grocery store is as far as we go. Usually we'd also venture out to our local butcher shop and pick up the meat cuts we need but there's just no time for that right now! Since our schedules have changed I've been busy compiling as many tasty meatless recipes as I can and this one is one of our favorites. You'll notice I've used canned Cream of Potato and Cream of Celery. I would normally never use things like this, i'm big on DIY. If it can be made from scratch that's usually what i do however, this is such a time saver! Try to get the low sodium varieties if you can find them, but my grocery store did not have them in stock when i shopped for this meal.

2 tubes (8 count each) crescent roll dough, i used Pillsbury
1/3 cup each of frozen corn, peas and green beans (or any frozen veggies your family likes!)
3 carrots, sliced lengthwise and then in half, i leave the peel on for vitamins but it's up to you
1/3 cup milk of choice, i used 2% cow's milk
1 10 oz. can Cream of Potato Soup
1 10 oz. can Cream of Celery Soup
2 1/2 tbsp Butter
1 1/2 tbsp fresh Parsley, chopped
3 or 4 sprigs fresh Thyme, i keep the leaves on until i need to add them, it's just easier!
Garlic Powder
Onion Powder
Dried Oregano
Salt & Pepper
2 tbsp Olive Oil


  • Preheat oven to 400*. Take out frozen veggies and place them in a bowl to thaw. Place carrots on a foil lined baking sheet and drizzle with about 2 tablespoons olive oil. Sprinkle with 1 sprig of thyme leaves, 1/2 tsp each of garlic powder and onion powder and a pinch of salt & pepper. Toss in oil to coat. Bake for 20 minutes.
  • While the carrots are baking open one of the crescent rolls and place the entire sheet in the bottom of a pie plate, trimming the edges even with the rim. Take the trimmed pieces and fill in the sides or any thin spots in the dough, pressing seams together lightly as you go to ensure there are no air bubbles. Sprinkle the dough with 1 sprig of thyme leaves, 1/4 tsp of oregano and 1/4 tsp of garlic powder. Set aside.
  • After carrots are done baking set them to the side to cool. Reduce the oven temperature to 375* and bake the pie dough for 7 minutes. Give the cooled carrots a rough dice and put them in a saucepan with the defrosted veggies, the Cream of Potato, Cream of Celery, milk, remaining sprig of thyme leaves, 1/4 tsp of onion and garlic powders, 1 tbsp parsley and a pinch of pepper. Warm the mixture over medium heat, stirring occasionally for 5 minutes.
  • When the crust comes out of the oven evenly pour the creamy veggie mixture into the crust and smooth with a spoon. Melt the butter in a clean saucepan. 
  • Open the remaining roll of crescent dough and pull each piece apart. Roll the top third of each triangle up to create the edge of the crust and place all of the triangles on top of the pie, points toward the center. Lightly pinch together the seams.
  • Brush about 2 tbsp of the melted butter over the crust, leaving about a 1/2 tbsp in the pan for later. Bake the pie for 22-25 minutes or until nicely browned and crispy on top. Add 1/4 tsp pepper and remaining 1/2 tbsp parsley to melted butter. When done, remove pie from oven and brush with parsley butter. Cool 5 minutes and serve. 
  • We love this pot pie with a little hot sauce! Enjoy! 
**To reheat** Preheat oven to 375* and cover pie with foil. Bake for 15 minutes or until center is piping hot. Remove foil and return to the oven for 5-8 minutes to recrisp crust. Serve immediately. 

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