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

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
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • 1 15 oz. can Cream of Mushroom Soup
  • cup sour cream
  • ¼ cup milk
  • 1 cup frozen peas
  • ½ cup shredded cheddar cheese
  • ½ tbsp dried dill
  • 3 8 oz. containers crescent rolls

Instructions

  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.

  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 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.

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

  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.

  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 350ºF for approximately 20 minutes. (Makes enough mixture to fill 12 pockets or feed 6 people)