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Roasted Vegetable Pot Pie

Roasted Vegetable Pot Pie
Roasted Vegetable Pot Pie might be just the main course you are searching for. This recipe serves 8. One serving contains 442 calories, 41g of protein, and 12g of fat. It is a good option if you're following a dairy free diet. If you have stew vegetables, chunky spaghetti sauce, no-salt-added kidney beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 45
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OvenOven
2
Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet.
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Italian DressingItalian Dressing
VegetableVegetable
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Baking SheetBaking Sheet
3
Bake at 450 for 20 minutes or until vegetables are lightly browned, stirring once.
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VegetableVegetable
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OvenOven
4
Remove from oven. Reduce oven temperature to 37
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OvenOven
5
Combine roasted vegetable mixture, spaghetti sauce, and kidney beans in a 13- x 9-inch baking dish, stirring well.
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Pasta SaucePasta Sauce
Kidney BeansKidney Beans
VegetableVegetable
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Baking PanBaking Pan
6
Unroll dough onto a work surface; sprinkle dough with fennel seeds.
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Fennel SeedsFennel Seeds
DoughDough
7
Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture.
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VegetableVegetable
DoughDough
RollRoll
8
Bake at 375 for 30 minutes or until lightly browned.
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OvenOven
9
Tip: The fennel seeds add flavor to refrigerated pizza crust dough and make it a little more special.
Ingredients you will need
DoughDough
Fennel SeedsFennel Seeds
DifficultyHard
Ready In45 m.
Servings8
Health Score33
Dairy Free
DietsDairy Free
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