Vegetarian Pot Pies makes four individual pies.

[Guest guest]

Vegetarian Pot Pies makes four individual pies.

 

1 russet potato

1 carrot

1/2 cup cauliflower

1/2 cup peas

1/2 cup green beans

1/2 onion

1/2 red pepper

1 can cream of celery/broccoli soup

1/2 can water

1 package refrigerated cresent rolls

 

Preheat oven to 375F.

 

Filling: Chop, cube or slice all veggies into bite sized pieces. Steam

until tender. Wisk together soup and water. Add cooked veggies to soup

mixture.

 

Crust: Open cresent rolls and separate. Place two pieces of dough side

by side to form a rectangle, roll seam together.

In center of each rectangle, add a large spoonful of filling. Fold each

long end to meet and slightly overlap in the middle. Fold the short

edges under slightly to seal in filling.

Bake at 375F for 25 mins or until golden.

Increase or add veggies that you enjoy and decrease or leave out those

you don't. This is a great dish to personalize for each family member,

just carve an initial in the top of each pie for identification.

 

 

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