Veggie Lovers Pot Pie

Ingredients

• 16 ounce broccoli frozen thawed drained well
• 3 tablespoons butter 
• 8 ounce regular crescent rolls refrigerated pillsbury® canned
• 8 ounce regular crescent rolls refrigerated pillsbury® canned
• 0.3 cup flour all-purpose
• 0.3 cup milk 
• 1 large onion chopped
• 3 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper 
• 1 large baking potatoes peeled cut into 1/2-inch pieces
• 0.5 teaspoon salt 
• 1 teaspoon thyme leaves dried
• 14 ounce vegetable stock canned

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 375 degrees F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat.
2. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
3. Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender.
4. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
5. Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap.
6. Place pie plate on cookie sheet with sides.
7. Bake 20 to 25 minutes or until crust is golden brown.