Roasted Vegetable Pot 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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Vegetable Pot Pie Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy