I am having difficulty typing at the moment as my dog keeps nuzzling my hand with his nose and it in turn bangs on the keyboard, excuse any typos I miss. This will be a quick post as it looks like we may need to go on another run this morning. Before we moved to Chattanooga, we had a large fenced backyard that Zeus could run around in all day. Now that we are back to apartment living, any running around all day consists of me or Ken joining him in such activites. The funny part is that when I take him running, what that actually consists of is me running and him trotting along. Me-dying running up a hill, hardly able to breathe. Zeus-not even panting. So, it gives me more of a workout then him, but we both enjoy it just the same. I have been trying to be more consistent with my exercise and my time spent outside with him is definitely the most rewarding. Fresh air, best friend by my side, and someone who loves the run as much as me, maybe even more.
So anyways, here is a recipe that I whipped up after one of my runs with the Zeus man. It is a stick to your bones recipe that makes a nice big portion. This is one of those familiar recipes that is perfect to make if you have omnivorous guests. Who doesn’t love a creamy, loaded pot pie topped with a buttery, flaky crust? It is so good, in fact, that they will probably ask for the recipe and you have just added another veggie recipe to their repertoire…look at you go! Or, if not, every meal counts, yes?
Another reason I love this recipe is that most pot pies you find in the store are heavily laden with sodium, like to the point your want to vomit when you look at the nutrition facts. Well, this recipe only calls for the sodium in your vegetable broth and your crescent rolls, and depending on how salty it is you could manually add a little salt in at the end for flavor purposes. My point, YOU are in control of the nutrition you load into this recipe. I’ll admit there are a lot of starches and carbohydrates in the recipe below, but it also sneaks in some vitamins and protein thanks to the sweet potato and white beans. If you want to make this dish healthier, you could always lighten up on the starchy veggies and potatoes and add in some more carrots or even throw in some mushrooms or some cooked lentils. I find lentils are one of my favorite ingredients to throw into random recipe for a punch of protein without taking away the flavor of the dish.
Any additions you added that you would like to share? Let me know in the comments below and don’t forget to tag me @peppers_peaches on instagram/twitter using my hashtag #peppersandpeaches!
- 2 cups frozen mixed vegetables (I like the one with peas, corn, carrots, and green beans)
- 1 medium red onion, diced
- 1 cup of celery, chopped
- 5 small/medium red potatoes, diced
- 2 cloves of garlic, minced
- 3 cups of veggie broth + ¾ cups veggie broth
- ¾ cup cooked canninelli beans (northern beans)
- 1 medium sweet potato, cooked and skinned
- optional: 3 tbs flour
- 2 packages crescent roll dough
- Preheat oven to 375 degrees.
- Place a large skillet on the stove and add frozen veggies, red onion, garlic, celery, potatoes, and 3 cups of veggie broth to a boil.
- Once boiling, lower to a simmer and cover, cooking 15 minutes, stirring occasionally.
- While that is cooking, combine sweet potato, white beans, and ¾ cup broth in a blender, mixing until smooth-mixture should be a thick paste. Taste, add salt if needed.
- Scoop paste into a large mixing bowl. Once the veggies and potatoes on the stove are cooked through (15 minutes), add them to the large mixing bowl with the paste.
- Stir until combined. If mixture is still thin, add 3 tbs flour to thicken it up.
- Pour mixture into a large casserole dish. Roll out crescent dough and place dough pieces flat on top to seal the mixture in.
- Bake in oven for about 20 minutes or until dough is golden brown on top.
- Store leftovers in fridge up to a week.