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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
  • 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)