Craving comfort food? These yummy "cheater" Roasted Vegetable Pot Pie pockets are easy, delicious, and kid-friendly too!
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.
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.
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.
Spread out the vegetables on a foil-covered pan. Roast at 425 degrees for approximately 30 minutes. Stir halfway through. Let cool.
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.
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.
Fold dough over top of mixture and seal by pressing edges with a fork. Place pockets on parchment paper-lined cookie sheet.
Bake at 350 degrees for approximately 20 minutes. (Makes enough mixture to fill 12 pockets or feed 6 people)