Roasted Vegetable Pot Pie Pockets

Maybe it’s all this talk of blizzards everywhere, but for some reason this week I’ve had a major craving for pot pie. Of course I live in Florida and it’s not even remotely cold here. But that’s the thing about comfort food. It’s good all the time, no matter where you live.

I honestly didn’t think my kids would eat a real pot pie. While I love to bake, I didn’t feel like going through all the effort making a homemade pie crust, only to have the girls turn up their noses at it.

I decided to improvise. I came up with Roasted Vegetable Pot Pie Pockets.

I really, really love oven roasted vegetables. I could eat them all day long. And they’re so easy. I don’t know why I don’t make them every day. Even Princess, my ultra picky one, who didn’t even want to taste it, cleared her plate. We had fun making them, too. I call it a “recipe,” but really we just sort-of made it up as we went.

Here is what you need:

Step 1: Gather your veggies. I used carrots, broccoli, potatoes, garlic, & onion because that’s what I had on hand, but you could also use cauliflower, Brussels Sprouts, or even sweet potatoes. Chop veggies into bite-size chunks.

Step 2: Put the veggies in a large plastic bag. This is a good job for the kiddos. Try not to let them eat all the carrots before they fill up the bag.

Step 3: Put 2 Tbsp of olive oil in the bag, along with some seasonings. We used 1 teaspoon of seasoned salt, 1/2 teaspoon black pepper, and 1 teaspoon of Italian seasoning in each bag. Shake up the bag until the oil and seasonings coat the vegetables.

Step 4: Spread out the vegetables on a foil-covered pan. Roast at 425 degrees for approximately 30 minutes. Stir halfway through. Let cool.

Step 5: Pour 1 can cream of mushroom soup, 1/3 cup sour cream, 1/4 cup milk, 1/2 c. shredded cheddar cheese, and 1/2 tablespoon dried dill into a large bowl. Whisk until smooth. Add 1 cup frozen peas; stir, then add roasted vegetable mixture and stir until blended. If you are a meat eater, you could also add some cooked chicken to the mixture as well.

Step 6a: Unroll package of crescent rolls. Press 2 of the triangles together to form rectangle, then place a spoonful of mixture on one half of the rectangle.

Step 6b: Fold dough over top of mixture and seal by pressing edges with a fork. Place pockets on parchment paper-lined cookie sheet.

Step 7: Bake at 350 degrees for approximately 20 minutes. (Makes enough mixture to fill 12 pockets or 6 people)

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Roasted Vegetable Pot Pie Pockets

Craving comfort food? These yummy "cheater" Roasted Vegetable Pot Pie pockets are easy, delicious, and kid-friendly too!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 728 kcal

Ingredients

• 4 potatoes,chopped
• 1 onion,chopped
• 4 cloves garlic,chopped
• 1 head of broccoli florets, chopped
• 3 carrots, peeled and chopped
• 2 tbsp olive oil
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 15 oz. can Cream of Mushroom Soup
• 1/3 cup sour cream
• 1/4 cup milk
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1/2 tbsp dried dill
• 3 8 oz. containers crescent rolls

Instructions

1. Gather your veggies. I used carrots, broccoli, potatoes, garlic, & onion because that’s what I had on hand, but you could also use cauliflower, Brussels Sprouts, or even sweet potatoes. Chop veggies into bite-size chunks.

2. Put the veggies in a large plastic bag. This is a good job for the kiddos. Try not to let them eat all the carrots before they fill up the bag.

3. Put 2 Tbsp of olive oil in the bag, along with some seasonings. We used 1 teaspoon of seasoned salt, 1/2 teaspoon black pepper, and 1 teaspoon of Italian seasoning in each bag. Shake up the bag until the oil and seasonings coat the vegetables.

4. Spread out the vegetables on a foil-covered pan. Roast at 425 degrees for approximately 30 minutes. Stir halfway through. Let cool.

5. Pour 1 can cream of mushroom soup, 1/3 cup sour cream, 1/4 cup milk, 1/2 c. shredded cheddar cheese, and 1/2 tablespoon dried dill into a large bowl. Whisk until smooth. Add 1 cup frozen peas; stir, then add roasted vegetable mixture and stir until blended. If you are a meat eater, you could also add some cooked chicken to the mixture as well.

6. Unroll package of crescent rolls. Press 2 of the triangles together to form rectangle, then place a spoonful of mixture on one half of the rectangle.

7. Fold dough over top of mixture and seal by pressing edges with a fork. Place pockets on parchment paper-lined cookie sheet.

8. Bake at 350 degrees for approximately 20 minutes. (Makes enough mixture to fill 12 pockets or feed 6 people)