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Roasted Vegetable Pot Pie

Roasted Vegetable Pot Pie
Roasted Vegetable Pot Pie is a dairy free main course. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 53g of protein, and 15g of fat. This recipe serves 6. A mixture of stew vegetables, dressing, chunky spaghetti sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be delicious and satisfying.

Instructions

1
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
2
Bake at 450 for 20 minutes or until vegetables are lightly browned, stirring once.
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VegetableVegetable
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OvenOven
3
Remove from oven. Reduce oven temperature to 37
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4
Combine roasted vegetable mixture, spaghetti sauce, and kidney beans, stirring well. Spoon vegetable mixture into a 13- x 9- x 2-inch baking dish.
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Pasta SaucePasta Sauce
Kidney BeansKidney Beans
VegetableVegetable
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Baking PanBaking Pan
5
Unroll dough onto a work surface; sprinkle dough with fennel seeds.
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Fennel SeedsFennel Seeds
DoughDough
6
Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture.
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VegetableVegetable
DoughDough
RollRoll
7
Bake at 375 for 30 minutes or until lightly browned.
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OvenOven
DifficultyHard
Ready In1 h
Servings6
Health Score46
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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