Roasted Vegetable Pot Pie

Yield: 8 servings (serving size: 1/8 of pie)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.7g
  • Carbohydrate: 54.1g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 769mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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°.
  3. Combine roasted vegetable mixture, spaghetti sauce, and kidney beans in a 13- x 9-inch baking dish, stirring well.
  4. 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.
  5. Tip: The fennel seeds add flavor to refrigerated pizza crust dough and make it a little more special.
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