Roasted Vegetable Pot Pie

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 297
Caloriesfromfat 6 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 57.9 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 875 mg
Calcium 0.0 mg


2 (16-ounce) packages frozen stew vegetables, thawed
2 tablespoons fat-free Italian dressing
1 (25 3/4-ounce) jar fat-free chunky spaghetti sauce with mushrooms and sweet peppers
1 (15-ounce) can dark red kidney beans, drained
1 (10-ounce) can refrigerated pizza crust dough
1 teaspoon fennel seeds


Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450° for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375°. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans, stirring well. Spoon vegetable mixture into a 13- x 9- x 2-inch baking dish.

Unroll dough onto a work surface; sprinkle dough with fennel seeds. Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture. Bake at 375° for 30 minutes or until lightly browned.