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Your family will love these 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.

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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.

Only simple ingredients are required for this delicious Roasted Vegetable Pot Pie Pockets recipe!

Here is what you need:

4 potatoes, cleaned and sliced
1 onion, chopped
4 cloves garlic, chopped
1 head of broccoli, chop florets
3 carrots, cleaned and chopped
2 Tbsp olive oil
1 tsp seasoned salt
1/2 tsp black pepper
1 tsp Italian seasoning
1- 15oz 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 packages crescent rolls
 
Step 1 of the Roasted Vegetable Pot Pie Pockets recipe is to chop the vegetables.

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 of the Roasted Vegetable Pot Pie Pockets Recipe is to place the veggies in a gallon size bag.

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 of the Roasted Vegetable Pot Pie Pockets recipe is season the veggies directly in 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.

The most important step of the Roasted Vegetable Pot Pie Pocket recipe is to roast the veggies in an oven.

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 of the Roasted Vegetable Pot Pie Pockets recipe is to mix the cooled veggies and other ingredients together in a bowl.

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 of the Roasted Vegetable Pot Pie Pockets recipe is to unroll the crescent rolls and fill with the veggie mixture.

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 of the Roasted Vegetable Pot Pie Pockets recipe is to fold the crescent roll over the mixture and seal all sides.

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 of the Roasted Vegetable Pot Pie Pockets recipe is to bake for 20 minutes at 350 degrees and then enjoy!

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

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)

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