Veggie Lovers' Pot Pie

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

 

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.

Quickly and easily thaw the frozen vegetables by placing in a colander and running under warm water.

This pot pie is very versatile. Serve it as a meatless main dish or side dish!