Veggie Lovers Pot Pie

Here is a great recipe for a cold day! Enjoy here is the link.

INGREDIENTS

3 tablespoons butter or margarine

1 large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)

1 large onion, chopped (about 1 cup)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 can (14 oz) vegetable broth

1 bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained

1/4 cup milk

3 tablespoons grated Parmesan cheese

1 can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)

DIRECTIONS

1Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
2Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
3Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.
4Bake 20 to 25 minutes or until crust is golden brown.

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