Roasted Vegetable Pot Pie



8 servings (serving size: 1/8 of pie)

Recipe from

Oxmoor House

Nutritional Information

Calories 284
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.7 g
Carbohydrate 54.1 g
Fiber 7.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 769 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 no-salt-added red kidney beans, rinsed and drained
1 (13.8-ounce) can refrigerated pizza crust dough
1 teaspoon fennel seeds


Preheat oven to 450°.

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 in a 13- x 9-inch baking dish, stirring well.

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.

Tip: The fennel seeds add flavor to refrigerated pizza crust dough and make it a little more special.