Veggie Pot Pies
Courtesy of Wendy Ryan, Vermont
Here's a recipe my husband and I came up with to add to our vegetarian meal list. Our children (ages 7, 10, 12) eat it as well.
1 russet potato
1/2 cup cauliflower
1/2 cup peas
1/2 cup green beans
1/2 red pepper
1 can cream of celery/broccoli soup
1/2 can water
1 package refrigerated cresent rolls
(makes four individual pies)
Preheat oven to 375F.
Filling: Chop, cube or slice all veggies into bite sized pieces. Steam until tender. Wisk together soup and water. Add cooked veggies to soup mixture.
Crust: Open cresent rolls and separate. Place two pieces of dough side by side to form a rectangle, roll seam together.
In center of each rectangle, add a large spoonful of filling. Fold each long end to meet and slightly overlap in the middle. Fold the short edges under slightly to seal in filling.
Bake at 375 F for 25 minutes or until golden.
Increase or add veggies that you enjoy and decrease or leave out those you don't. This is a great dish to personalize for each family member, just carve an initial in the top of each pie for identification.
See other recipes submitted by Chet Day