I got the idea to use refrigerated crescent rolls for the crust for my pot pies from a Weight Watchers recipe. They add a slight sweetness to the pie, which my family loves!4 carrots (peeled & cut)
8 parsnips (peeled & cut)
1 yellow onion (cut)
1 fennel bulb (cut, but save the fronds)
5-7 Yukon Gold potatoes (cut into 1 inch pieces)
2 cans refrigerated, reduced-fat crescent rolls
~1 Tbs butter (I use Promise)
~1 pound of either beef or chicken, cubed (OR you could just go veggie all the way)
4-6 white mushrooms (sliced)
~ 1/3 cup extra virgin olive oil
1/4 tsp. paprika
1/4 tsp. thyme
salt
pepper
1 can reduced sodium, fat free chicken broth or beef broth
2 Tbs all-purpose flour
1/4 cup fat-free evaporated milk
Roasting the Veggies
Put all of the cut veggies into a gallon-sized zip-lock bag. Pour about 1/3 cup olive oil into the bag, and add salt and pepper (~1 Tbs each). Seal the bag and mix the veggies around until they are well-coated. Lay them out as evenly as you can onto a foil-covered baking sheet that has been sprayed with no-stick cooking spray. Bake veggies at 425 for ~35 minutes.
Pie Dishes and Dough
Spray 2 pie dishes with no-stick cooking spray. Separate all the triangles of the crescent roll dough and place them around the pie dishes so that the fat ends of the triangles rest on the bottom of the dishes, while the pointed ends lay up and over the sides of the pie dishes.
Beef or Chicken (wait to do this part until your veggies have baked because you'll need them)
Heat a skillet on high heat. Add 1 Tbs. butter, add the beef or chicken and brown until cooked through. Add mushroom & saute 4-5 minutes. Stir in paprika, thyme, 1/2 tsp. salt, & 1/2 tsp. pepper. Add baked veggies and chicken or beef broth. Cover and simmer for 15 minutes, stirring occasionally.
Thickening Mixture
While filling is simmering, mix into a coffee mug all-purpose flour and evaporated milk. Mix as well as you can, although it will be a bit lumpy. After filling has simmered for 15 minutes, add the thickening mixture and stir constantly for 2 minutes until well mixed. Gently fold the mixture into the two pie dishes. Fold the pointed ends of the crescent dough over the pie filling, with all the points meeting in the center of each pie.
Bake at 375 for 15-20 minutes.
8 parsnips (peeled & cut)
1 yellow onion (cut)
1 fennel bulb (cut, but save the fronds)
5-7 Yukon Gold potatoes (cut into 1 inch pieces)
2 cans refrigerated, reduced-fat crescent rolls
~1 Tbs butter (I use Promise)
~1 pound of either beef or chicken, cubed (OR you could just go veggie all the way)
4-6 white mushrooms (sliced)
~ 1/3 cup extra virgin olive oil
1/4 tsp. paprika
1/4 tsp. thyme
salt
pepper
1 can reduced sodium, fat free chicken broth or beef broth
2 Tbs all-purpose flour
1/4 cup fat-free evaporated milk
Roasting the Veggies
Put all of the cut veggies into a gallon-sized zip-lock bag. Pour about 1/3 cup olive oil into the bag, and add salt and pepper (~1 Tbs each). Seal the bag and mix the veggies around until they are well-coated. Lay them out as evenly as you can onto a foil-covered baking sheet that has been sprayed with no-stick cooking spray. Bake veggies at 425 for ~35 minutes.
Pie Dishes and Dough
Spray 2 pie dishes with no-stick cooking spray. Separate all the triangles of the crescent roll dough and place them around the pie dishes so that the fat ends of the triangles rest on the bottom of the dishes, while the pointed ends lay up and over the sides of the pie dishes.
Beef or Chicken (wait to do this part until your veggies have baked because you'll need them)
Heat a skillet on high heat. Add 1 Tbs. butter, add the beef or chicken and brown until cooked through. Add mushroom & saute 4-5 minutes. Stir in paprika, thyme, 1/2 tsp. salt, & 1/2 tsp. pepper. Add baked veggies and chicken or beef broth. Cover and simmer for 15 minutes, stirring occasionally.
Thickening Mixture
While filling is simmering, mix into a coffee mug all-purpose flour and evaporated milk. Mix as well as you can, although it will be a bit lumpy. After filling has simmered for 15 minutes, add the thickening mixture and stir constantly for 2 minutes until well mixed. Gently fold the mixture into the two pie dishes. Fold the pointed ends of the crescent dough over the pie filling, with all the points meeting in the center of each pie.
Bake at 375 for 15-20 minutes.
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Love the Pie
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