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:

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

½ tsp black pepper

1 tsp Italian seasoning

1- 15oz can Cream of Mushroom Soup

⅓ cup sour cream

¼ cup milk

1 cup frozen peas

½ cup shredded cheddar cheese

½ Tbsp dried dill

3 packages crescent rolls

Step 1: Gather your veggies. I used carrots, broccoli, potatoes, garlic and 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 tablespoons of olive oil in the bag, along with some seasonings. We used 1 teaspoon of seasoned salt, ½ 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 425ºF for approximately 30 minutes. Stir halfway through. Let cool.

Step 5: Pour 1 can cream of mushroom soup, ⅓ cup sour cream, ¼ cup milk, ½ cup shredded cheddar cheese and ½ 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 350ºF for approximately 20 minutes. (Makes enough mixture to fill 12 pockets or 6 people.)